What you will learn

Study HACCP Online Course and Get Comprehensive Information About Hazard Analysis and Food Safety Standards

Our Hazard Analysis and Critical Control Point (HACCP) Online Course is a globally recognized method for assessing and controlling food safety concerns. HACCP compliance is based on seven principles that, when followed correctly, protect customers from food-borne illnesses.

Our complete Food Safety Online Courses will provide you with a thorough understanding of HACCP training and explain how it applies in real-world scenarios. This HACCP Online Course will teach you all you need to know about the HACCP system (Hazard Analysis and Critical Control Points). The Food and Drug Administration (FDA) created HACCP as a safety standard for preventing food-borne illnesses.

Identifying all potential food quality hazards and the best industry techniques for mitigating them is part of HAACP awareness training. Any food business must adhere to strict food safety regulations. HACCP management guarantees that all food handlers and their supervisors have the necessary skills and training to handle food and are GMP compliant.

Another essential step in achieving HACCP compliance for your company is to have one member of your staff take lead editor training. These individuals, also known as Food Safety Supervisor, must have all of the necessary food safety abilities and ensure that all HACCP requirements are carefully followed.

Following all HACCP standards and guidelines will allow you to run your business without fear, allowing you to focus on what matters most: developing your business. Our HACCP Online Course provides you with all of the knowledge and tools you'll need to become certified for this in-demand career.

Benefits of Taking This Course

• Anyone who works in the food industry will benefit from learning about HACCP and its applications
• If you own a food business, this course will help you meet your obligations under the law
• If you are responsible for supervising others or undertaking risk assessments, this course will help you identify potential hazards
• If you have an interest in consumer or occupational health, this course will be a valuable introduction to a key topic within the food safety field

HACCP Online Certificate Course – Requirements

This course is designed for people with little or no prior experience. The course is delivered 100 percent online 24/7 and only takes a few hours of study to complete.

To successfully complete this course, a student must:

• Have access to the internet and the necessary technical skills to navigate the online learning resources
• Have access to any mobile device with internet connectivity (laptop, desktop, tablet)
• Be a self-directed learner
• Possess sound language and literacy skills

Quick Course Facts:

1. Course content is structured for easy comprehension
2. Approximately 20 hours of study is needed to complete the course
3. Registered students gain unrestricted lifetime access to your online course
4. All course material is available online 24/7 and can be accessed using any device
5. Study your course online from anywhere in your own time at your own pace
6. All students who complete the course will be awarded with a certificate of completion that is applicable worldwide

For any additional questions please see our comprehensive FAQS tab above.

HACCP Online Course Outline

Module 1: Introduction

Welcome to the primary module of this Hazard Analysis Critical Control Points (HACCP) course. This segment introduces the idea of a HACCP plan and its importance. It also appears at every seven middle standards and gives a quick record of HACCP practised within the United States.

Purpose of HACCP

Critical Control Points are an internationally recognized management system that ensures food safety at all stages of food production, from raw materials to finished products. Through rigorous procedures and efficiencies, HACCP ensures that food safety is adequately managed by governments, the public, and consumers.

Seven Principles

The seven standards assure the proper functioning of the HACCP gadget and shape the premise of the plan. When using this HACCP gadget, it is nearly assured that any deviations that may arise in any respect manufacturing tiers will now no longer damage the consumer.

History

HACCP history dates back to the 1960s when NASA promoted this idea with the Pillsbury Company. They intended to ensure that the meals prepared for the local tour were safe and had a long shelf life. This gadget was further developed based on previous research, primarily with the help of the US military. Since then, HACCP has proven to be one of the highest specified requirements for food protection worldwide.

Module 2: Planning and Hazard Analysis

This module describes the way to create a HACCP plan and the way to create an excellent plan. In addition, it plays the responsibilities that want to be completed earlier than enforcing the seven principles. This unit additionally consists of a complete description of the primary three principles: threat analysis, CCP, and crucial limitations.

HACCP Planning

The HACCP tool defines several strategies to avoid contamination and information the steps required to ensure food safety. HACCP takes into attention all ranges that a product goes through in advance than it reaches the consumer. It moreover identifies functionality risks and stops product contamination. For the seven thoughts to be executed following the criteria of the one, all responsibilities unique withinside the thoughts want to be performed.

Choosing the HACCP Team

Choosing the proper participants of the HACCP group is a critical step in constructing a hit system. Teams have to encompass humans with a thorough understanding of various levels and processes. This ensures enough cross-practical understanding in numerous areas. Teams want to stability inner understanding with outside expertise. People concerned in the surgical procedure are acquainted with the product flow. However, they might also additionally lack detailed enterprise understanding inclusive of microbiology and FDA standards.

Conducting a Hazard Analysis

Once the HACCP team is created, you can start with hazard analysis. It is no coincidence that hazard analysis is the first principle, as hazard analysis is the key to the success of the HACCP program. Careful consideration should be given to all stages and details of CFD. This analysis identifies potential risks that can pose a severe health risk to consumers. It is important to remember that HACCP applies only to safety, not to food quality.

Hazard Types

Biological risks are commonly checked with specific microorganisms that could motive ailments of various severity.

• Bacteria
• Viruses
• Mould

Identifying Critical Control Points

After completing the hazard analysis, the team should proceed to Principle 2 to define important control points and Principle 3 to define essential limits. A critical control point in the manufacturing process is the need for action to reduce or minimize the risk to food safety. When setting up a CCP, you need to consider the risks that can lead to severe illness or injury in the absence of checkpoints. The CCP is created using the data obtained during the hazard analysis process.

Module 3: Monitoring and Recordkeeping

This module describes the tracking and recording approaches for Principles four and 7. Learn approximately the significance of tracking and associated strategies, as nicely as recommendations and excellent practices for recording recordings.

Purpose of Monitoring

Once the CCPs and critical points have been determined, they should be monitored to ensure they remain within tolerance and comply with the HACCP plan. The control procedure aims to quickly recognize the loss of control at the CCP to change the process and stop production if necessary. Surveillance also helps record deviations from critical limits to provide evidence that deviations have adequately been processed. Monitoring can be performed in different ways, depending on the critical limits.

Importance of Recordkeeping

Keeping records is essential to track everything related to the system, not only for regulators but also for future development of the HACCP system. Good documentation practices help monitor the entire system and demonstrate compliance with relevant food safety standards. Records management requirements vary from state to state and from industry to industry. However, it would help to track all tests that you run as part of your HACCP plan and document your system changes.

Monitoring Strategies

An effective monitoring mechanism is critical to the success of a HACCP plan. Field personnel should have adequate knowledge of HACCP systems and monitoring strategies as they play a critical role in implementing the guidelines. Monitoring personnel must have clearly defined tasks and sufficient industry knowledge to monitor CCP and generate objective reports. Most importantly, the person responsible for monitoring should be familiar with the procedures to be followed when critical limits are exceeded, and the CCP deviates from the norm.

Key Recordkeeping Considerations

All records maintained as part of a HACCP plan must be directly tailored to the needs and scale of the system. The key to knowing how to keep records effectively is understanding the scale of your manufacturing process.

Module 4: Corrective Actions

Module 4 details corrective actions and how to implement them as part of an effective HACCP program. Corrective action follows Principle 5. Let us first look at the definition of this term. You will also learn about crucial US food safety regulations and how and when to report violations. Finally, a case study is used to illustrate the key points, discussing the possible consequences of failing to protect consumers.

Defining Corrective Actions

When monitoring a HACCP plan, corrective actions include procedures to be followed in case of deviations from established critical limits.  HACCP systems are designed to identify potential hazards and take precautions to prevent them from occurring, but errors can still occur during production. So, there are corrective actions. This is so that deviations can be quickly corrected to prevent unsafe food from reaching consumers.

Implementing Corrective Actions

Many variables could affect what corrective movement is and the way its miles are performed.

• Halt the production process to isolate the affected product.
• Inform the relevant workers that a deviation has occurred.
• Adjust or fix the CCP, and correct the cause of the problem.
• Document the actions are taken.

Regulators and Reporting Requirements

The United States has one of the most reliable food safety systems. There are many federal and state agencies that enforce ordinances. Most of these requirements were introduced in the early 1900s when an unregulated food market caused several foodborne diseases. Since then, the country has come a long way and has established various standards and regulations to manage food safety.

Product Numbers and Tracking

Food traceability is an essential aspect of safety and an internationally recognized protection method. Its effectiveness has been proven both by scientific studies and by practical cases. For example, if a contaminated product enters the supply chain, numbering it with a unique identifier makes it easy to track which product is affected and prevents consumers from consuming unsafe products. However, the United States still does not have a unified approach to this issue.

Case Study: McDonald's

Food traceability is an essential aspect of safety and an internationally recognized protection method. Its effectiveness has been proven both by scientific studies and by practical cases. For example, if a contaminated product enters the supply chain, numbering it with a unique identifier makes it easy to track which product is affected and prevents consumers from consuming unsafe products. However, the United States still does not have a unified approach to this issue.

Consequences

When unsafe products reach consumers, they can have many consequences for businesses that do not comply with food safety standards. Because different products have different contamination, businesses can face different consequences in different situations.

Module 5: Verification

Welcome to the last module of the course. Module 5 covers the validation process. Let us look at some of the essential aspects of validating the effectiveness of a HACCP plan. Also, in this section, learn more about what to do when the science behind CCP changes and how to maintain a comprehensive review process.

Ensuring Proper Implementation

In the previous section, we discussed what constitutes a good HACCP plan and how to adhere to all the principles with due attention to detail. These measures comprehensively ensure that the food produced is safe for consumption. However, having a HACCP plan and building a system is not a one-time thing. Instead, it is an ongoing process. You have to constantly check that plans are being followed and adapt to changes in the production process.

Scientific Basis

HACCP teams and management must change and update plans in response to changing circumstances both in the field and during food safety studies. Because the HACCP plan is a flexible document, it should be updated whenever relevant findings or new data emerge that change our current understanding of HACCP-related processes. The HACCP team is always on the lookout for new knowledge in the food business. Because critical limits are based on scientific evidence, they must be updated as new knowledge is generated in the scientific community.

Verification

Principle 6 states that verification procedures for HACCP systems should be provided. This gives you additional assurance that your plan is valid and that your system is working correctly. One of the validation methods is to evaluate the plan to ensure that it works effectively and is consistent with the intent of the HACCP team. One of the most critical advances in the HACCP concept is that the final product requires minimal testing due to all precautions taken at every production stage.

Independent Inspections

Once the HACCP plan is approved, it must be periodically verified that. It is recommended that an external expert do this to ensure that the data is not biased. However, where budget or other factors do not allow, the HACCP team should perform validations from time to time. Due diligence is different from regular inspections and ensures that your risk factors are under control.

Recognition & Accreditation

Upon successful completion of this course and achieving a passing score for the assessment, you will be issued with an international continuing education credit (CEU) certificate.

This Certificate is applicable worldwide, which demonstrates your commitment to learning new skills. You can share the certificate with your friends, relatives, co-workers, and potential employers. Also, include it in your resume/CV, professional social media profiles and job applications.

Unit 1: Introduction

• Introduction to Hazard Analysis and Critical Control Point system
• Overview of the seven principles
• Brief history of HACCP 

Unit 2: Planning and Hazard Analysis

• Define HACCP plan and review elements of a strong plan
• How to choose the members of a HACCP team
• How to conduct a hazard analysis
• Identifying critical control points and critical limits

Unit 3: Monitoring and Recordkeeping

• Purpose of monitoring
• Importance of recordkeeping
• Monitoring strategies
• Key considerations about records 

Unit 4: Corrective Actions

• Define corrective actions
• Process of implementing a corrective action
• Food safety regulators and reporting requirements
• Role of product numbers and tracking can play in food safety
• Case study of food safety violations
• Consequences of failing to protect consumers

Unit 5: Verification

• How to ensure proper implementation of HACCP plan
• What events should prompt a for-cause verification evaluation
• Role of independent inspectors and regulators

Entry requirements

Students must have basic literacy and numeracy skills.

Minimum education

Open entry. Previous schooling and academic achievements are not required for entry into this course.

Computer requirements

Students will need access to a computer and the internet.

Minimum specifications for the computer are:

Windows:

Microsoft Windows XP, or laterModern and up to date Browser (Internet Explorer 8 or later, Firefox, Chrome, Safari)

MAC/iOS

OSX/iOS 6 or laterModern and up to date Browser (Firefox, Chrome, Safari)

All systems

Internet bandwidth of 1Mb or fasterFlash player or a browser with HTML5 video capabilities(Currently Internet Explorer 9, Firefox, Chrome, Safari)

Students will also need access the following applications:

Adobe Acrobat Reader

Entry requirements:

Students must have basic literacy and numeracy skills.

Minimum education:

Open entry. Previous schooling and academic achievements are not required for entry into this course.

Device requirements:

Students will need access to a computer/any device and the internet.

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