HACCP certification training for Just $10

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

Role of HACCP in Food Safety

During the past decades, the quest for safety has been challenged by important changes in food production, such as innovations in manufacturing processes, reduced intervals between production and consumption, increased product shelf life, and increased prevalence of some microorganisms (Stevenson 1990) .

As the food chain became global, FBDs are seen in a new dimension (Motarjemi and Käferstein 1999 ) and now represent one of the greatest health problems worldwide, affecting millions of people a year  and leading to significant economic and social consequences (Ruegg 2003 ; Silva 1999 ) .

Data from the World Health Organization show that, in 2005, 1.8 million people died of gastroenteritis caused by contaminated food and water (World Health Organization 2007 ) . In spite of the technological progress in food production and control, the occurrence of these diseases has recently increased, even in developed countries (Franco and Landgraf 2003 ) .

Food hazards or contamination may come from primary production, still on the farm, from inadequate handling or storage in the food industry, or from errors during preparation at home or in other places where the food is consumed. Although they have not recently become an issue, FBDs have become increasingly important lately, both in terms of magnitude and in terms of health consequences for the general population. Factors related to the supply chain, demographic situation, lifestyle, health system infrastructure, and the environmental conditions of each country infl uence the prevalence, increased frequency, and consequences of these diseases (Motarjemi and Käferstein 1999 ) .

When all these facts are taken into account, HACCP is an important tool in modern quality management in the food industry, ensuring the integrity of the product, preventing FBDs, and protecting the health of the consumer (Mortimore and Wallace 1998 ) .

However, HACCP will only become effective when its principles are correctly and broadly applied in all stages of the food production chain. Some of the reasons for the recent increase in FBD frequency all over the world may be failures in implementation or limited application of HACCP, mainly in small companies; lack of knowledge of the final consumer, keeping inadequate food handling practices alive; and low rates of HACCP adoption in developing countries, where most of the FBD outbreaks occur.

References

1.        Stevenson KE. Implementing HACCP in the food industry. Food Technol. 1990;44(5):179–80.

2.        Mortimore S, Wallace C. HACCP – a practical approach. Gaithersburg: Aspen; 1998.

3.        Motarjemi Y, Käferstein F. Food safety, hazard analysis and critical control point and the increase in foodborne diseases: a paradox? Food Control. 1999;10:325–33.

4.        Franco BDGM, Landgraf M. Microrganismos patogênicos de importância em alimentos. In: Franco BDGM, Landgraf M, editors. Microbiologia dos alimentos. São Paulo: Atheneu; 2003.

5.        World Health Organization. Food safety and foodborne illness. 2007. http://www.who.int/ foodsafety/foodborne_disease/in/ . Accessed 17 Feb 2014.

6.        Ruegg PL. Practical food safety intervention for dairy production. J Dairy Sci. 2003;86(Suppl):E1–9. Savoy.

7.        Silva JA. As novas perspectivas para o controle sanitário dos alimentos. Revista Higiene alimentar.1999;13(65):19–25.

HACCP In Brief ( Food Safety Management Tool)

What is HACCP?
HACCP (pronounced "hass-ip") is the simple but effective way to ensure food safety. HACCP stands for the "Hazard Analysis and Critical Control Points" system. HACCP is a systematic approach to identifying and controlling hazards that could pose a threat to the safe production of food.

HACCP has been in use in the food processing sector for some time but it is only since 1998 that the hospitality industry/sector and the retail sector have been obliged by law to implement a HACCP style food safety system in their business.

The original HACCP System
The first ever HACCP system was developed by the Pillsbury Company in response to a request by NASA to provide an alternative method of food safety control. Up to 1959 NASA had used sampling/testing at each stage of the production process to ensure that the foods consumed by astronauts in flight were free from contamination. Unfortunately this often resulted in very little of an original batch of food being available to take into flight when all the sampling was completed. The Pillsbury Company suggested a "preventative control" system as opposed to the "sampling control".

This system would exercise control over:

• the quality of raw materials
• the processing system
• the environment in which the process occurred
• the personnel involved in the process
• the storage and distribution systems.

Essential to the effective working of this system was detailed specification and controls for each stage of the system and effective record keeping for these controls. These records allow clear traceability of each item through the system. This system allows for the tracing of any problems back to source as traceability was and is all important.

Main Components of the HACCP System
HACCP is, first and foremost, a proactive concept. The technique based on it treats the production of food as a total, continuous system, assuring food safety from harvest to consumption. included in this system are purchasing, receiving, storage, preparation, and service. Each of these components is evaluated by principals of a failure analysis. The premise is simple. If each step of the process is carried out correctly, the end product will be safe food. To design a HACCP style food safety system, management and staff must be familiar with the main components of the HACCP system and work these components into their particular food process.

There are 7 main components of the HACCP system:

1. Identify the Hazards.
2. Determine Control Points and Critical Control Points.
3. Set Critical Control Limits.
4. Monitor Critical Limits.
5. Take Corrective Action when monitoring indicates that Critical Limits have not been met.
6. Establish an effective Recording System.
7. Verify that the system is working as planned. 

What are Hazards?
Hazards can best be defined as: "anything that could contaminate food or cause harm to the consumer".

What are CCPs?

CCP stands for Critical Control Points and is defined as a point, step or procedure in which food safety hazards can be prevented, eliminated, or reduced. Examples of CCPs include storage, defrosting, cooking, cooling, hot holding.

What are Critical Limits?
These are the criteria that must be met for each preventative measure associated with a CCP. Critical limits may be set for preventative measures such as temperature, time, visual appearance.

What are monitoring procedures?
Monitoring is a planned sequence of observations or measurements to assess whether a CCP is under control and to produce an accurate record for future use in verification. Examples include:

• Visual Observations
• Temperature
• Time
• pH

What is corrective action?
Corrective action should be in place to deal with any potential hazards that may occur. For example, determining whether food should be disposed. Corrective action should be documented in the HACCP plan.

What is involved in a record keeping system?

• Listing HACCP team members and assigned responsibilities
• Monitor equipment with temperature logs
• Hazard assessment at each step in flow diagram
• Critical Limits established at each step
• Corrective action plans when there is a deviation in policy, procedure or standard
• Temperature recording of food stuffs throughout various process stages

What are verification procedures?
Verification procedures include:

• Establishment of appropriate verification schedules.
• Review of HACCP plan.
• Review of CCP records
• Visual inspections of operations to observe whether CCPs are under control
• Random sample collection and analysis
• Review of modification of the HACCP plan
• Review of written record of verification inspections covering compliance, deviations, or corrective actions taken.

 - Naim KHALID , 11 Jan 2014