COURSE DESCRIPTION
HACCP stands for Hazard Analysis and Critical Control Points. It is a food safety management system that proactively identifies potential hazards, assess them and implements management strategies throughout the whole food production process. This HACCP course is designed to teach you how to identify possible food hazards, set up essential oversight HACCP points, set up crucial limitations and establish corrective measures in effect to minimize food safety risks and ensure food safety.
The course will equip learners with HACCP principles and regulations and also cover the following aspects.
- 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
This course is designed to be accessible to anyone regardless of their prior experience. Welcome to the Global Impact institute- School of hospitality.
Course Features
- Lectures 7
- Quizzes 0
- Duration 69 hours
- Skill level All levels
- Language English
- Students 50
- Assessments Yes
Curriculum
- 4 Sections
- 7 Lessons
- 10 Weeks
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- MODULE 1: The Catering Industry and Food SafetyModule Learning Outcomes On completion of this module you will be able to: Define what the “catering industry” is, its importance and different types. Identify what is meant by “food safety” and its significance to the catering sector. Classify the different food safety hazards that might be present in foods. Explain what FATTOM is, and how it affects the growth of pathogens. Discuss the catering practices that control the safety of food. Distinguish the key terms and definitions used in the catering and food safety disciplines.4
- MODULE 2: HACCP Food Safety System and Prerequisite ProgramsHaving completed this module you will be able to: Explain what the HACCP food safety system is and its benefits. Describe the general phases for the implementation of HACCP in the catering industry. Discuss the hygienic requirements for a catering establishment's building, equipment and facilities. Identify the personal hygiene practices that have to be followed by catering personnel. Recognize the importance of maintenance, cleaning, disinfection and pest control programs to food safety. Describe how to control the operations of food preparation in food catering establishments.1
- Module 3: HACCP Preliminary StepsModule Learning Outcomes On completion of this module you will be able to: Define what the five preliminary steps for the application of HACCP are. Discuss how to form the HACCP team. Explain how to write product description(s) for food items/dishes that are served in the catering business. Discuss the intended use of food items/dishes. Explain how to construct a flow diagram for the food preparation steps. Recognize how to perform on-site confirmation of the flow diagram.1
- MODULE 3: 7 principals of HACCPModule Learning Outcomes Having completed this module you will be able to: List what the seven principles of HACCP are. Describe how to conduct hazard analysis and risk assessment. Define the Critical Control Points (CCPs) in the catering business. Identify the critical limits of each CCP and the monitoring procedures for them. Distinguish between the correction and corrective actions that have to be taken in case of deviation. Explain the verification and validation procedures for the CCPs in the catering business. Arrange effective, accurate and representative documentation and record keeping procedures for the HACCP system. Explain how to construct a HACCP worksheet.1
