30-Hours Implementation of HACCP Food Safety System in the Food Processing Industry
Credit hours
3
Putting a HACCP system in place in a food processing plant is the focus here. Learners work through identifying hazards, conducting hazard analysis, setting critical control points and limits, monitoring, corrective actions and documentation. Verification, validation and involving employees are also covered, suiting production supervisors, quality staff and food safety teams.
What you'll cover
- 01Introduction to HACCP and Its Principles
- 02Identifying Food Safety Hazards
- 03Conducting Hazard Analysis
- 04Establishing Critical Control Points (CCPs)
- 05Setting Critical Limits and Establishing Monitoring Procedures
- 06Corrective Actions and Documentation
- 07Verification and Validation of HACCP System
- 08Employee Training and Involvement
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30-Hours Implementation of HACCP Food Safety System in the Food Processing Industry