Introductory HACCP | HACCP Alliance – Global Standards

Estado actual

Precio

500 MXN

Primeros pasos

Este curso está cerrado actualmente

Course presenter: Stephanie Phillips

Content designers: Tania Molleda, Silvia Saldaña

Understand necessary principles, elements and conditions that will allow you to define, develop and implement an effective HACCP system and prerequisite programs in the food industry.

Videos

Exercises

Supplementary information resources

Lists for evaluating compliance

Qué aprenderás

Fundamentos y planificación.
Programas de Prerrequisitos
Pasos preliminares en el desarrollo de un Plan HACCP
7 Principios HACCP
Implementación del plan HACCP.

Beneficios

Aprende a tu propio ritmo.
100 % Online.
Material descargable, formatos, herramientas, planes, checklist, entre otros.
Certificado con sello dorado de la HACCP Alliance.
Sin requisitos de competencia previos.

Temario de curso

Video lecciones gratuitas

Video 1. – Tema gratuito

Video 2. – Tema gratuito

Video 3. – Tema gratuito

Contenido del Curso

Contenido de la Unidad

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Intro | Course description, usability and materials

1 | Introduction

1.1 | Scope, objectives and benefits

1.2 | HACCP and food safety

1.3 | Foodborne diseases

1.4 | Terms and definitions

Unit 1 | Supporting info

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2.1 | Leadership and responsibilities

2.2 | Guidelines for the implementation HACCP plan

2.3 | Key success factors

Unit 2 | Supporting info

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3.1 | Good manufacturing practices (GMP) and prerequisite programs (PRP)

3.2 | Standardized operating procedures (SOP)

3.3 | Standardized sanitation operating procedures (SSOP)

Unit 3 | Supporting info

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4 | Introduction

4.1 | Assembling the HACCP team

4.2 | Product description

4.3 | Intended use

4.4 | Flow chart

4.5 | Verification of the flow chart

Unit 4 | Supporting info

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5 | Introduction

5.1 | Biological hazards

5.2 | Chemical and radiological hazards

5.3 | Physical hazards

Unit 5 | Supporting info

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6 | Introduction

Principle 1 | Hazard analysis and significant hazards

Principle 2 | Identification of critical control points (CCP)

Principle 3 | Critical limits and justification

Principle 4 | Monitoring system

Principle 5 | Corrective actions

Principle 6 | Verification procedures

Principle 7 | Documentation and records

Unit 6 | Supporting info

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7.1 | Implementation of the plan

Unit 7 | Supporting info

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8.1 | Revalidation of the plan

8.2 | HACCP changes and updates

8.3 | HACCP system audit guidelines

Unit 8 | Supporting info

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9 | Introduction

9.1 | International regulations

9.2 | United States regulations

9.3 | European Union regulations

9.4 | Mexican regulations

9.5 | HACCP versus HARPC

Unit 9 | Supporting info

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Course conclusions | Introductory HACCP