HACCP for Food Safety (Foundational course for ISO 22000)

Partner: Udemy
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Description: The Hazard Analysis and Critical Control Point system, or HACCP for short, was created in the 1960’s. In recent years it has become the most commonly cited methodology for a risk-based food safety system, included in global standards such as the Global Food Safety Initiative.This course covers a sequence of 12 steps created by the Codex Alimentarius to develop and implement a HACCP plan for a particular food product. The sequence includes 5 preparatory steps that provide guidance and are also considered to be necessary preliminary steps, followed by seven steps that address the seven principles of HACCP as follows:Assemble HACCP team (ISO 22000:2018 Clause 5.3)Describe Product (ISO 22000:2018 Clause 8.5.1.2), Raw Material, Packaging (ISO 22000:2018 Clause 8.5.1.3)Identify Intended Use (ISO 22000:2018 Clause 8.5.1.4)Construct Flow Diagram (ISO 22000:2018 Clause 8.5.1.5)Perform On-site Confirmation of Flow Diagram (ISO 22000:2018 Clause 8.5.1.5)[Principle 1] List all potential hazard, conduct a Hazard Analysis and consider control measures (ISO 22000:2018 Clause 8.5.2-8.5.3)[Principle 2] Determine the Critical Control Points (ISO 22000:2018 Clause 8.5.4)[Principle 3] Establish Critical Limits for each CCP (ISO 22000:2018 Clause 8.5.4)[Principle 4] Establish a Monitoring System (ISO 22000:2018 Clause 8.5.4.3)[Principle 5] Establish Corrective Action (ISO 22000:2018 Clause 8.5.4; 8.9.2; 8.9.3)[Principle 6] Establish Verification Procedures (ISO 22000:2018 Clause 8.7; 8.8; 9.2)[Principle 7] Establish Documentation and Recor
Category: Business > Management > Hazard Analysis & Critical Control Points (HACCP)
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Price: 139.99
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Source: Impact
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