Mastering HACCP: A Step-by-Step Guide to Food Safety Self-Assessment Mastering HACCP: A Step-by-Step Guide to Food Safety Self-Assessment
This comprehensive course is designed to provide participants with a thorough understanding of the Hazard Analysis and Critical Control Points (HACCP) system and its application in food safety self-assessment. Upon completion of this course, participants will receive a certificate issued by The Art of Service.
Chapter 1: Introduction to HACCP
1.1 What is HACCP?
Definition and principles of HACCP, history and evolution of HACCP, benefits of HACCP.
1.2 Food Safety and HACCP
Importance of food safety, role of HACCP in food safety, relationship between HACCP and other food safety management systems.
1.3 HACCP Terminology
Key terms and definitions used in HACCP, understanding HACCP language. Chapter 2: HACCP Principles 2.1 Principle 1: Conduct a Hazard Analysis
Identifying hazards, evaluating hazards, prioritizing hazards.
- Biological hazards
- Chemical hazards
- Physical hazards
2.2 Principle 2: Determine Critical Control Points (CCPs)
Definition of CCPs, identifying CCPs, criteria for selecting CCPs.
2.3 Principle 3: Establish Critical Limits
Definition of critical limits, setting critical limits, types of critical limits.
2.4 Principle 4: Establish Monitoring Procedures
Purpose of monitoring, types of monitoring, establishing monitoring procedures.
2.5 Principle 5: Establish Corrective Actions
Purpose of corrective actions, types of corrective actions, establishing corrective actions.
2.6 Principle 6: Establish Verification Procedures
Purpose of verification, types of verification, establishing verification procedures.
2.7 Principle 7: Establish Record-Keeping and Documentation Procedures
Purpose of record-keeping and documentation, types of records, establishing record-keeping and documentation procedures. Chapter 3: HACCP Implementation
3.1 Preparing for HACCP Implementation
Planning and preparation, assembling a HACCP team, training and awareness.
3.2 Conducting a Hazard Analysis
Step-by-step guide to conducting a hazard analysis, tools and techniques.
3.3 Identifying and Evaluating CCPs
Step-by-step guide to identifying and evaluating CCPs, tools and techniques.
3.4 Establishing Critical Limits and Monitoring Procedures
Step-by-step guide to establishing critical limits and monitoring procedures, tools and techniques.
3.5 Implementing Corrective Actions and Verification Procedures
Step-by-step guide to implementing corrective actions and verification procedures, tools and techniques.
3.6 Establishing Record-Keeping and Documentation Procedures
Step-by-step guide to establishing record-keeping and documentation procedures, tools and techniques. Chapter 4: HACCP Maintenance and Review
4.1 Maintaining the HACCP System
Responsibilities and tasks, maintaining HACCP records, reviewing and updating the HACCP system.
4.2 Reviewing and Revising the HACCP System
Scheduling reviews, conducting reviews, revising the HACCP system.
4.3 Continuous Improvement
Identifying opportunities for improvement, implementing changes, monitoring and evaluating changes. Chapter 5: HACCP Auditing and Certification
5.1 Understanding HACCP Auditing
Purpose and scope of HACCP auditing, types of audits, auditor qualifications and responsibilities.
5.2 Preparing for a HACCP Audit
Pre-audit preparation, audit planning, audit execution.
5.3 HACCP Certification
Types of HACCP certification, benefits of certification, certification process. Chapter 6: HACCP in Practice
6.1 HACCP in Food Manufacturing
Application of HACCP in food manufacturing, industry-specific considerations.
6.2 HACCP in Food Service
Application of HACCP in food service, industry-specific considerations.
6.3 HACCP in Retail and Distribution
Application of HACCP in retail and distribution, industry-specific considerations. Chapter 7: Special Topics in HACCP
7.1 Allergen Control
Understanding food allergens, allergen control measures, labeling and communication.
7.2 Food Defense and Biosecurity
Understanding food defense and biosecurity, measures to prevent intentional contamination.
7.3 HACCP and Food Safety Culture
Understanding food safety culture, promoting a positive food safety culture. Chapter 8: Case Studies and Group Discussions
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