Description
Every operation serving or selling food needs to have a food safety system in place that is designed specifically to guarantee the food being served is safe to eat. This specific food safety system is called HACCP for Hazard Analysis and Critical Control Point. There are twelve tasks required to develop a HACCP plan and these are designed to ensure that the seven principles are applied correctly. Principle 1, which is to conduct a hazard analysis, requires that the first five tasks have all been addressed in a logical and honest manner so that all real hazards associated with the commodity have been identified. The training will cover the 12 tasks/steps in the following order:
Task 1 - Establish a HACCP team
Task 2 - Describe the product
Task 3 - Identify the product's intended use
Task 4 - Draw up the commodity flow diagram
Task 5 - On-site confirmation of flow diagram
Task 6 - Identify and analyze hazard(s) - (Principle 1)
Task 7 - Determine the critical control points (CCPs) - (Principle 2).
Task 8 - Establish critical limits for each CCP - (Principle 3)
Task 9 - Establish a monitoring procedure - (Principle 4)
Task 10 - Establish corrective action - (Principle 5)
Task 11 - Verify the HACCP plan - (Principle 6)
Task 12 - Keep a record - (Principle 7)
In addition, you will learn about food safety, common foodborne illness, and basic ways of preventing foodborne illnesses.
In order to get get a good price, use this coupon: HACCP-2020COUPON
Who this course is for:
- Professionals working in food supply chains.
- Professionals who need HACCP certification for working in the food industry
- Enthusiasts who want to make a career in the food safety sector
- Masters and Bachelor of food sciences who want to upgrade their profiles
- Companies that need to get ISO 22000 certification
Course link with discount
https://www.udemy.com/course/hazard-analysis-critical-control-point-haccp-certification/?referralCode=155925F0BC9DBCC8E2E2
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