This course covers the following topics:
- Primary and packaging production applications and hazards in the food supply chain
- Constructing a process flow diagram and understanding HACCP principles, training requirements, and system structure
- Conducting Hazard Analysis Through Structured Approaches
- Biological, chemical, and physical hazards and partial hazard control measures
- Applying HACCP in manufacturing and supermarkets sector
The course is designed to help you understand the core HACCP principles and their value in the overall picture of food safety including:
- Food Safety Laws & Responsibilities
- Food Contamination & High-Risk Groups
- Biological Contamination
- Other Types of Contamination
- Food Allergies
- Cleaning & Sanitizing
- Hand Washing
Course Features
- Lectures 2
- Quizzes 0
- Duration 35 hours
- Skill level All levels
- Language English
- Students 26
- Assessments Yes
Curriculum
- 2 Sections
- 2 Lessons
- 10 Weeks
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- MODULE 1: Food Safety and HygieneAt the end of this module, you will be able to: Describe what food contamination is and the most common explanations for food contamination. Identify ways in which food contamination can be prevented. List the four critical steps of food production to reduce the risk of food contamination. Discuss the main food-borne illnesses and how they may affect us. Explain the most common source of food-borne illnesses. List some allergic reaction symptoms. Describe some of the responsibilities food handlers must implement.2
- LESSON 1: Defining HACCP and its PrinciplesAt the end of this module, you will be able to: Define what HACCP stands for. List the 7 principles of HACCP. Describe different types of hazards that can affect food safety. Explain ways to control bacterial growth. List some low and high risks foods. Discuss effective ways to store food to avoid spoilage. List the steps involved in making sure your hands are as clean as possible in the workplace.0
