Hazard Analysis And Critical Control Point (HACCP) course

1. Introduction to HACCPUnderstanding the significance of HACCP in food safetyHistorical context and development of HACCPRegulatory requirements and industry standards2. Identifying Food HazardsTypes of hazards (biological, chemical, physical)Conducting hazard analysesCase studies and real-world examples3. Critical Control Points (CCPs)Defining CCPs within the production processSetting up monitoring and control measuresPractical exercises on identifying CCPs4. Establishing Limits and MonitoringDetermining critical limits for CCPsMonitoring procedures and frequencyDocumentation and record-keeping5. Corrective Actions and Preventive MeasuresResponding to deviations and non-conformitiesCorrective actions to maintain food safetyPreventive measures to minimize risks6. Resource SectionReference Materials: Access to relevant guidelines, standards, and scientific literatureTemplates and Forms: Downloadable templates for hazard analysis, monitoring logs, and corrective action reports7. AssignmentsCase Studies: Analyze real-world scenarios and apply HACCP principlesRisk Assessment Exercises: Evaluate potential hazards in specific food processesCCP Identification: Identify critical control points in a food production flowchart8. Quizzes and AssessmentsRegular quizzes to reinforce learningFinal assessment to evaluate understandingCerti