About this course
The HACCP - Hazard Analysis Critical Control Point Certification course is designed to provide participants with a comprehensive understanding of the Hazard Analysis Critical Control Point (HACCP) system and its application within the ISO 22000 standard. This course aims to equip learners with the necessary skills and knowledge to develop and implement a robust food safety management system, ensuring the production of safe and quality food products.
Benefits
Enhanced Food Safety Skills: Participants will gain a deep understanding of the HACCP system, helping them identify hazards, establish critical control points, and implement preventive measures to ensure food safety.
Compliance with ISO 22000: This course aligns with the ISO 22000 standard, enabling learners to understand the requirements and develop a compliant food safety management system within their organization.
Industry-Recognized Certification: Successful completion of this course will provide participants with a globally recognized certification in HACCP, enhancing their career opportunities and professional credibility.
Improved Risk Management: By implementing the principles of HACCP, individuals can effectively assess and mitigate food safety risks, reducing the likelihood of foodborne illnesses and related incidents.
Compliance with ISO 22000: This course aligns with the ISO 22000 standard, enabling learners to understand the requirements and develop a compliant food safety management system within their organization.
Industry-Recognized Certification: Successful completion of this course will provide participants with a globally recognized certification in HACCP, enhancing their career opportunities and professional credibility.
Improved Risk Management: By implementing the principles of HACCP, individuals can effectively assess and mitigate food safety risks, reducing the likelihood of foodborne illnesses and related incidents.
Who This Course is For
The course "HACCP Certification: Ensuring Food Safety with ISO 22000" is designed for individuals and professionals who are involved in the food industry and are responsible for ensuring food safety. This course targets quality managers, food safety officers, compliance officers, auditors, and anyone else involved in food safety management within organizations.
The course is specifically developed for those interested in obtaining a Hazard Analysis and Critical Control Point (HACCP) certification, which is globally recognized as a standard for ensuring safe food production. It is also suitable for individuals seeking to enhance their knowledge and skills in ISO 22000, an international standard for food safety management systems.
Whether individuals work in food production, processing, distribution, or even food service establishments, this course equips them with the necessary understanding of HACCP principles and ISO 22000 requirements to implement effective food safety measures.
The course is specifically developed for those interested in obtaining a Hazard Analysis and Critical Control Point (HACCP) certification, which is globally recognized as a standard for ensuring safe food production. It is also suitable for individuals seeking to enhance their knowledge and skills in ISO 22000, an international standard for food safety management systems.
Whether individuals work in food production, processing, distribution, or even food service establishments, this course equips them with the necessary understanding of HACCP principles and ISO 22000 requirements to implement effective food safety measures.
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Module 1: Introduction to HACCP and ISO 22000
6 Parts
Lesson 1: Introduction to Food Safety Management Systems and HACCP
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Lesson 2: Understanding ISO 22000
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Lesson 3: HACCP Pre-Requisites
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Lesson 4: HACCP Team and System Development
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Lesson 5: Hazard Identification and Risk Assessment
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Lesson 6: Determining Critical Control Points (CCPs) and Establishing Critical Limits
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Module 2: HACCP Implementation and Monitoring
6 Parts
Lesson 1: Monitoring and Measurement of Critical Control Points (CCPs)
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Lesson 2: Establishing Corrective Actions
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Lesson 3: Verification and Validation of HACCP System
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Lesson 4: Internal Auditing and HACCP Review
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Lesson 5: HACCP Documentation and Record Keeping
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Lesson 6: Communication and Training
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Module 3: Continuous Improvement and Auditing
6 Parts
Lesson 1: Monitoring and Continuous Improvement
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Lesson 2: Handling Non-Conformities and Corrective Actions
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Lesson 3: Change Management and HACCP System Updates
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Lesson 4: External Auditing and Certification
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Lesson 5: HACCP Team Management and Competency
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Lesson 6: HACCP System Performance Evaluation
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Module 4: Case Studies and Best Practices
6 Parts
Lesson 1: Case Studies in HACCP Implementation
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Lesson 2: Best Practices in HACCP System Implementation
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Lesson 3: Global Food Safety Initiatives and Standards
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Lesson 4: Emerging Trends and Issues in Food Safety
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Lesson 5: HACCP System Sustainability and Beyond
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Lesson 6: HACCP Certification Exam Preparation and Review
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