HACCP (Hazard Analysis and Critical Control Points)
This HACCP (Hazard Analysis and Critical Control Points) course is designed to help food handlers understand more about what’s involved in a food safety management system based on the principles of HACCP. The course outlines each step of the system and explains more about how to carry out your work safely and efficiently.
23Lessons
Online Assessment
2 Hours
Learning outcomes
- Understand the Principles of HACCP: Learn the seven principles of HACCP and their importance in food safety management.
- Identify and Analyze Food Safety Hazards: Gain the skills to identify, evaluate, and prioritize potential hazards in the food production process.
- Determine Critical Control Points (CCPs): Learn how to determine and establish Critical Control Points to prevent or eliminate food safety hazards.
- Establish Critical Limits and Monitoring Procedures: Develop the ability to set critical limits and implement monitoring procedures to ensure control of CCPs.
- Implement Corrective Actions and Verification Procedures: Understand how to establish corrective actions when critical limits are breached and verify the effectiveness of the HACCP system.
- Document and Maintain HACCP Systems: Learn the importance of documentation and record-keeping to maintain an effective HACCP system.
Course content
Introduction to HACCP
- The Origins and Importance of HACCP
- Overview of Food Safety Standards and Regulations
- Benefits of Implementing HACCP
The Seven Principles of HACCP
- Principle 1: Conducting a Hazard Analysis
- Principle 2: Identifying Critical Control Points (CCPs)
- Principle 3: Establishing Critical Limits
- Principle 4: Monitoring CCPs
- Principle 5: Implementing Corrective Actions
- Principle 6: Verifying the HACCP System
- Principle 7: Documentation and Record-Keeping
Hazard Identification and Analysis
- Types of Hazards: Biological, Chemical, and Physical
- Steps to Conduct a Hazard Analysis
- Risk Assessment and Prioritization
Determining and Managing Critical Control Points
- Identifying CCPs in the Food Production Process
- Establishing Effective Critical Limits
- Monitoring Techniques for CCPs
Corrective Actions and Verification Procedures
- Developing Corrective Action Plans
- Verification and Validation of the HACCP Plan
- Continuous Improvement in HACCP
Documentation and Maintenance of HACCP Systems
- Record-Keeping Best Practices
- Maintaining Compliance with HACCP Requirements
- Conducting HACCP Audits and Reviews
Course detail
Online Delivery
Fully online course with no time limits. Multiple online assessment attempts allowed.
Legislation
This course covers and complies with The Safety, Health and Welfare at Work Act 2005.
Expert Trainer
Course and Assessment created and approved by a QQI Level 6 Fully Certified Expert Trainer.
Certificate Expiry
Course and Assessment must be completed every 3 years as per industry best practice.
