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.

Please note: This Advanced HACCP course is not a nationally accredited qualification. Learners are advised to verify that the course content meets the requirements of their industry, employer, or certification body before enrolment. Please Get In Touch With Us if you require an accredited HACCP course.

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

Approximately 5 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 ADV 1: Food Safety Risk Management

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

Unit ADV 2: HACCP Methodology

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

Unit ADV 3: Support Programmes I

• Approved Suppliers
• Allergen Management
• Labelling
• Traceability
• Recall Protocol
• Cleaning and Sanitation
• Calibration
• GMP

Unit ADV 4: Support Programmes II

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

Unit ADV 5: Hazard Analysis I

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

Unit ADV 6: Hazard Analysis II

• Decision Tree and CCP Determination
• Critical Limits
• Monitoring CCPs
• Corrective Actions
• Validation
• Verification

Unit ADV 7: HACCP Food Safety Management

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

Unit ADV 8: Internal Auditing

• Structure of auditing
• Preparation of audits
• Carrying out the audit
• Non-conformances
• Reporting

Unit ADV 9: Verification

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

Unit ADV 10: HACCP Operational Strategies

• Document Control
• Implementing HACCP
• Internal Reviews
• Food Safety Culture