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Hazard Analysis Critical Control Points (HACCP)
Health
This food protection training course provides a basic overview of hazard analysis and critical control points (HACCP) and the management strategy that addresses food safety. We then discuss how food can be exposed to harmful biological and chemical hazards, resulting in contamination, and outline the preventive measures designed to keep food safe to eat. We also cover food safety risk analysis and the best practices of the HACCP system.
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Hazard Analysis Critical Control Points (HACCP)
This free online food safety course lays out the seven steps of HACCP to help you prevent food contamination hazards.
This food protection training course provides a basic overview of hazard analysis and critical control points (HACCP) and the management strategy that addresses food safety. We then discuss how food can be exposed to harmful biological and chemical hazards, resulting in contamination, and outline the preventive measures designed to keep food safe to eat. We also cover food safety risk analysis and the best practices of the HACCP system.
Course description
Course module
A short ad will play before each lesson.
9 Lessons
Introduction to Food Hazardous Analysis
In this module, we will examine hazard analysis, its history, and its purpose. Furthermore, we will examine the potential health hazards associated with food safety, followed by a discussion about the application of risk analysis to food safety hazards. We will also discuss HACCP principles and prerequisite programs.
1.Learning Outcomes
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2.Introduction to HACCP
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3.Food Safety Hazards
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4.Application of Risk Analysis to Food Safety
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5.Prerequisite Programmes of HACCP
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6.HACCP Principles
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7.Form a HACCP Team
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8.Implementation and Maintenance of the HACCP Plan
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9.Lesson Summary
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1 Lessons
Course assessment
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