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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
What will you learn
- Understand each of the five preliminary steps of HACCP and the seven principles for developing a HACCP system.
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- Recognize the good manufacturing practices and roles.
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- Identify significant food safety hazards to establish critical control points and define critical limits and control measures.
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- Establish procedures for the HACCP system implementation, verification, record keeping, maintenance and operation measurement.Â
Benefits
- Learn at your own pace.
- 100 % Online.
- Downloadable materials and supplementary information resources.
- Lists of common deviations and errors in  implementing a HACCP system.
Curso Content
1 | Introduction to HACCP
7 Topics
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1 Actividad
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2 | HACCP Context and planning
4 Topics
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2 Actividades
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3 | Prerequisite programs
4 Topics
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4 Actividades
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Unit Content
0% Complete
0/4 Steps
4 | Preliminary steps of HACCP
7 Topics
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5 Actividades
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Unit Content
0% Complete
0/7 Steps
5 | Hazard identification
5 Topics
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4 Actividades
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6 | HACCP Principles
9 Topics
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8 Actividades
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Unit Content
0% Complete
0/9 Steps
7 | Implementation of the HACCP plan and training
3 Topics
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3 Actividades
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Unit Content
0% Complete
0/3 Steps
8 | Effectiveness and improvement
4 Topics
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1 Actividad
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Unit Content
0% Complete
0/4 Steps
9 | Applicable regulations
7 Topics
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1 Actividad
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Training conclusions
1 Topic
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