Advanced HACCP

Course Description

This online training course will enable the student to develop, facilitate the operation of, and manage outcomes of a HACCP Based Food Safety Programme.

This is a self-paced online course, giving you the flexibility to study at a time and pace that suits you. You can log in and out as often as needed – your progress will be saved automatically. You will have 30 days to complete your course.

What you will learn:

• Strong understanding of food safety risk management strategies.
• Be capable of developing a HACCP based Food Safety Programme.
• Be capable of managing operation and outcomes of a HACCP based Food Safety Programme.
• Be capable of facilitating other employees to operate within the structure of a HACCP based Food Safety Programme.

Duration

10 x 3hr Units Approximately 30 Hours

Certificate of Completion

Upon successful completion of all required components of the course, including lessons and quizzes, you’ll receive a Certificate of Completion as recognition of your learning.

Format

Unit A Food Safety Risk Management

• History
• Food Safety Background
• Methods of Food Preservation
• Food Microbiology
• Risk Management Standards 
• Support Systems

Unit B HACCP Methodology

• 7 Principles of HACCP
• 12 Implementation steps of HACCP
• Product Descriptions
• Flow Charts
• Hazards; Chemical, Physical, and Microbiological

Unit ADV 1 Support Systems I

• Vendor Quality Assurance
• Allergen Management
• Traceability
• Recall Protocol
• Cleaning and Sanitation
• Calibration

Unit ADV 2 Support Systems II

• Preventative Maintenance
• Pest Control
• Visitors
• Uniforms
• Hygiene
• Training

Unit ADV 3 Hazard Analysis I

• Process Inputs
• Hazards and Controls
• Risk and Significance Assessment

Unit ADV 4 Hazards Analysis II

• Decision Tree and CCP Determination
• Critical Limits
• Validation
• Corrective Actions

Unit C HACCP Food Safety Management

• Review of HACCP Methodology
• HACCP Audit Table
• Work Instructions
• Monitoring
• Records

Unit ADV 5 Internal Auditing

• Structure of Auditing
• Preparation for Audits
• Checklists
• Reporting
• Non-conformance Strategies

Unit ADV 6 Verification

• Microbiological, Physical and Chemical
• Shelf Life Determination
• External Auditing
• Mock Recall

Unit D HACCP Operational Strategies

• Document Control
• Implementation Strategies
• GMP
• Calibration
• Internal Reviews and Verification
• Preparation for External Verification
• Non-conformance Reporting