HACCP-Hazard Analysis & Critical Control Point Certification

Partner: Udemy
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Description: The Hazard Analysis and Critical Control Point (HACCP) system is a logical, scientific approach to control food safety hazards in food production. HACCP is a preventive system assuring the safe production of food products. The HACCP system can be applied to food manufacturing, shipping, distribution, food service, catering, hotel industry including home preparation as well. The ideal application of HACCP system would include all processes from farm to forkHACCP  system covers a sequence of 5 preliminary steps & 7 principles.The highlights  of these initial steps and main principles are as follows.1. Assemble HACCP team2. Describe the product3. Define Intended Use4. Construct a process flow diagram5. Onsite verification of process flow diagram6 (Principle #1) List all potential hazards associated with each step, conduct a hazard analysis, consider any     measures to control identified hazards7 (Principle #2) Determine Critical Control Points (CCPs)8 (Principle #3) Establish Critical limits for each CCP9 (Principle #4) Establish a monitoring system for each CCP10 (Principle #5) Establish Corrective Actions11 (Principle #6) Establish Verification Procedures12 (Principle#7) Establish Documentation & Record KeepingHazard Analysis Critical Control Point (HACCP) is a tool and it is not designed to stand alone programTo be effective, other tools must also include, adherence to good manufacturing practices, pre-requisites, standard operating procedures or personal hygiene programsIn addition to this, discussed a HACCP sample case study along with common mistakes to avoid in making a HACCP system, practice quiz, sample internal audit check lists & downloadable important HA
Category: Teaching & Academics > Test Prep > Hazard Analysis & Critical Control Points (HACCP)
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Price: 149.99
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Source: Impact
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