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Curso Content

1 | Introduction to HACCP 7 Topics | 1 Actividad
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Unit Content
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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
Unit 1 | Assessment
2 | HACCP Context and planning 4 Topics | 2 Actividades
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2.1 | Leadership and responsibilities
Activity 1 | Leadership and responsibilities
2.2 | Guidelines for the implementation HACCP plan
2.3 | Key success factors
Unit 2 | Supporting info
Unit 2 | Assessment
3 | Prerequisite programs 4 Topics | 4 Actividades
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3.1 | Good manufacturing practices (GMP) and prerequisite programs (PRP)
Activity 2 | Prerequisite programs
3.2 | Standardized operating procedures (SOP)
Activity 3 | Standardized Operating Procedures
3.3 | Standardized sanitation operating procedures (SSOP)
Activity 4 | Standardized sanititation operating procedures
Unit 3 | Supporting info
Unit 3 | Assessment
4 | Preliminary steps of HACCP 7 Topics | 5 Actividades
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4 | Introduction
4.1 | Assembling the HACCP team
Activity 5 | Assembling the HACCP team
4.2 | Product description
Activity 6 | Product description
4.3 | Intended use
Activity 7 | Intended use of product
4.4 | Flow chart
Activity 8 | Flow chart
4.5 | Verification of the flow chart
Unit 4 | Supporting info
Unit 4 | Assessment
5 | Hazard identification 5 Topics | 4 Actividades
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5 | Introduction
5.1 | Biological hazards
Activity 9 | Biological hazards
5.2 | Chemical and radiological hazards
Activity 10 | Chemical hazards
5.3 | Physical hazards
Activity 11 | Physical hazards
Unit 5 | Supporting info
Unit 5 | Assessment
6 | HACCP Principles 9 Topics | 8 Actividades
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Unit Content
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6 | Introduction
Principle 1 | Hazard analysis and significant hazards
Activity 12 | Hazard and significant hazard analysis
Principle 2 | Identification of critical control points (CCP)
Activity 13 | Critical control points
Principle 3 | Critical limits and justification
Activity 14 | Critical limits and their justification
Principle 4 | Monitoring system
Activity 15 | Control measures
Principle 5 | Corrective actions
Activity 16 | Corrective actions
Principle 6 | Verification procedures
Activity 17 | Verification procedures
Principle 7 | Documentation and records
Activity 18 | Documents and records
Unit 6 | Supporting info
Unit 6 | Assessment
7 | Implementation of the HACCP plan and training 3 Topics | 3 Actividades
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7.1 | Implementation of the plan
Activity 19 | HACCP plan implementation
7.2 | Training
Activity 20 | Training
Unit 7 | Supporting info
Unit 7 | Assessment
8 | Effectiveness and improvement 4 Topics | 1 Actividad
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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
Unit 8 | Assessment
9 | Applicable regulations 7 Topics | 1 Actividad
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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
Unit 9 | Assessment
Training conclusions 1 Topic
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Course conclusions | Introductory HACCP
ONL HACCP AVANZADO 566x360
16 Hours
Requirements
Introductory HACCP | HACCP Alliance
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MXN500
  • 10 Lessons
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Introductory HACCP | HACCP Alliance
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MXN500

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ONL14001 566x360
22 horas
Requerimientos
ISO 14001 | Sistema de GestiĂłn Ambiental
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MXN3,990
  • 12 Lessons
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ISO 14001 | Sistema de GestiĂłn Ambiental
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MXN3,990

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  • 12 Lessons
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ONL BPMs 566x360
16 horas
Requerimientos
Buenas prácticas de manufactura para la industria de alimentos – BPM’s
(0.0/ 0 ValoraciĂłn)
MXN3,990
  • 4 Lessons
  • 0 Students
Requerimientos
Buenas prácticas de manufactura para la industria de alimentos – BPM’s
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MXN3,990

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  • 4 Lessons
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ONL Alergenos 566x360
14 horas
Requerimientos
Gestión de alérgenos alimentarios
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Free
  • 6 Lessons
  • 0 Students
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Gestión de alérgenos alimentarios
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Free

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ONL Control Plagas 566x360
12 horas
Requerimiento
Control de plagas como programa prerrequisito
(0.0/ 0 ValoraciĂłn)
Free
  • 5 Lessons
  • 0 Students
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Control de plagas como programa prerrequisito
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Free

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ONL Fraude Alimentario 566x360
16 horas
Requerimientos
MitigaciĂłn del Fraude Alimentario | Food Fraud
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MXN3,990
  • 10 Lessons
  • 0 Students
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MitigaciĂłn del Fraude Alimentario | Food Fraud
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MXN3,990

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  • 10 Lessons
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ONL ISO 22000 566x360
18 horas
Requerimientos
ISO 22000 | Sistema de gestiĂłn de inocuidad de los alimentos
(0.0/ 0 ValoraciĂłn)
MXN4,990
  • 12 Lessons
  • 0 Students
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ISO 22000 | Sistema de gestiĂłn de inocuidad de los alimentos
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MXN4,990

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  • 12 Lessons
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ONL FSSC 22000 566x360
70 horas
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Esquema FSSC 22000 v6 para la industria alimentaria | ImplementaciĂłn
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MXN6,800
  • 5 Lessons
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Esquema FSSC 22000 v6 para la industria alimentaria | ImplementaciĂłn
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MXN6,800

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  • 5 Lessons
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ONL DEFENSA ALIMENTOS 566x360
16 horas
Requerimientos
Defensa de los alimentos | Food Defense
(0.0/ 0 ValoraciĂłn)
MXN3,990
  • 8 Lessons
  • 0 Students
Requerimientos
Defensa de los alimentos | Food Defense
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MXN3,990

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  • 8 Lessons
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ONL MICROBIOLOGIA 566x360
15 horas
Requerimientos
MicrobiologĂ­a y monitoreo ambiental en la industria alimentaria
(0.0/ 0 ValoraciĂłn)
MXN3,400
  • 7 Lessons
  • 0 Students
Requerimientos
MicrobiologĂ­a y monitoreo ambiental en la industria alimentaria
(0.0/ 0 ValoraciĂłn)
MXN3,400

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  • 7 Lessons
  • 0 Students
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Curso Content

1 | Introduction to HACCP 7 Topics | 1 Actividad
You don't currently have access to this content
Unit Content
0% Complete 0/7 Steps
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
Unit 1 | Assessment
2 | HACCP Context and planning 4 Topics | 2 Actividades
You don't currently have access to this content
Unit Content
0% Complete 0/4 Steps
2.1 | Leadership and responsibilities
Activity 1 | Leadership and responsibilities
2.2 | Guidelines for the implementation HACCP plan
2.3 | Key success factors
Unit 2 | Supporting info
Unit 2 | Assessment
3 | Prerequisite programs 4 Topics | 4 Actividades
You don't currently have access to this content
Unit Content
0% Complete 0/4 Steps
3.1 | Good manufacturing practices (GMP) and prerequisite programs (PRP)
Activity 2 | Prerequisite programs
3.2 | Standardized operating procedures (SOP)
Activity 3 | Standardized Operating Procedures
3.3 | Standardized sanitation operating procedures (SSOP)
Activity 4 | Standardized sanititation operating procedures
Unit 3 | Supporting info
Unit 3 | Assessment
4 | Preliminary steps of HACCP 7 Topics | 5 Actividades
You don't currently have access to this content
Unit Content
0% Complete 0/7 Steps
4 | Introduction
4.1 | Assembling the HACCP team
Activity 5 | Assembling the HACCP team
4.2 | Product description
Activity 6 | Product description
4.3 | Intended use
Activity 7 | Intended use of product
4.4 | Flow chart
Activity 8 | Flow chart
4.5 | Verification of the flow chart
Unit 4 | Supporting info
Unit 4 | Assessment
5 | Hazard identification 5 Topics | 4 Actividades
You don't currently have access to this content
Unit Content
0% Complete 0/5 Steps
5 | Introduction
5.1 | Biological hazards
Activity 9 | Biological hazards
5.2 | Chemical and radiological hazards
Activity 10 | Chemical hazards
5.3 | Physical hazards
Activity 11 | Physical hazards
Unit 5 | Supporting info
Unit 5 | Assessment
6 | HACCP Principles 9 Topics | 8 Actividades
You don't currently have access to this content
Unit Content
0% Complete 0/9 Steps
6 | Introduction
Principle 1 | Hazard analysis and significant hazards
Activity 12 | Hazard and significant hazard analysis
Principle 2 | Identification of critical control points (CCP)
Activity 13 | Critical control points
Principle 3 | Critical limits and justification
Activity 14 | Critical limits and their justification
Principle 4 | Monitoring system
Activity 15 | Control measures
Principle 5 | Corrective actions
Activity 16 | Corrective actions
Principle 6 | Verification procedures
Activity 17 | Verification procedures
Principle 7 | Documentation and records
Activity 18 | Documents and records
Unit 6 | Supporting info
Unit 6 | Assessment
7 | Implementation of the HACCP plan and training 3 Topics | 3 Actividades
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Unit Content
0% Complete 0/3 Steps
7.1 | Implementation of the plan
Activity 19 | HACCP plan implementation
7.2 | Training
Activity 20 | Training
Unit 7 | Supporting info
Unit 7 | Assessment
8 | Effectiveness and improvement 4 Topics | 1 Actividad
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Unit Content
0% Complete 0/4 Steps
8.1 | Revalidation of the plan
8.2 | HACCP changes and updates
8.3 | HACCP system audit guidelines
Unit 8 | Supporting info
Unit 8 | Assessment
9 | Applicable regulations 7 Topics | 1 Actividad
You don't currently have access to this content
Unit Content
0% Complete 0/7 Steps
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
Unit 9 | Assessment
Training conclusions 1 Topic
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Unit Content
0% Complete 0/1 Steps
Course conclusions | Introductory HACCP
Global StandardsGlobal Standards
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