DESCRIPTION
This online course will guide you step-by-step in implementing a Hazard Analysis and Critical Control Points (HACCP) system in your food business, regardless of its size. You will learn to identify and control food safety hazards, comply with regulations, and enhance customer trust within the supply chain.
BENEFITS
- Comply with FDA regulations: Maintain your operations risk-free and in compliance with FDA regulations.
- Protect consumer health: Ensure the safety of your products and prevent foodborne illnesses.
- Enhance your company’s reputation: Demonstrate your commitment to quality and food safety.
- Increase customer confidence: Your customers will feel more confident when purchasing and consuming your products.
- Optimize your processes: Identify and eliminate inefficiencies in your production process.
CONTENT
What will you learn?
- What is HACCP? You will understand the basic principles of HACCP and its importance in the food industry.
- The 7 principles of HACCP: You will learn how to apply each of the HACCP principles to your business in a practical way.
- Hazard analysis: You will identify biological, chemical, and physical hazards that may affect your products.
- Critical Control Points (CCPs): You will determine the points in your process where these hazards can be controlled.
- Critical limits: You will establish the limits that must be met at each CCP to ensure food safety.
- Monitoring systems: You will implement systems to monitor CCPs and ensure that critical limits are met.
- Corrective actions: You will learn to establish corrective actions in case of deviations.
- Records: You will create and maintain the necessary records to demonstrate compliance with the HACCP system.
