HACCP for Manufacturing - HACCP2
Learning Objectives of this training are,
- Cross Contamination and Food Safety
- Learn the History and the scope of HACCP
- How HACCP is linked with Food Safety Culture
- Understand the link between GMPs and HACCP
- Food Hazards and their Controls
- How to Develop and Implement HACCP?
- Gain valuable knowledge from best practices through materials, tests and exercises.
- How to Maintain and Validate HACCP Systems?
This training is completely self-paced, so you can begin at any time and set your own pace. Training duration is 30 days from signup/assigned date.
On purchase, or if company enrols you in a training, you will receive an email invitation to signup on the portal. Upon login you can access assigned/purchased trainings from "My Courses/Trainings" tab. You can access the trainings from any device with a live Internet connection. The training will work on a desktop, laptop, tablet, and smartphone.
Online trainings provide unparalleled convenience and flexibility. You can take the training anytime and anywhere; on any device you own.
You can email your instructor directly at training@foodvisioninc.com or utilize the training discussion board.
Currently trainings are offered in English language only.
Training is in audio visual format. You need to watch all the videos.
Trainee must have basic understandings of English language. Trainee must have a computer/mobile/tablet along with stable internet connection to attempt the training. Trainee must be familiar with basic use of computer.
Conceptual understanding from video lectures will be examined by an exam (where applicable) (multiple choice, true/false etc). You need to watch all the videos to complete the course.
Soft copy of test results (if applicable) will be emailed right after test submission. You can always access your current and previous results from your portal using your credentials.
Course completion/qualification certificates will be awarded to qualifying trainees right after course completion or exam submission through email. Trainees can download and print it later from their respective portals.
Full refund before the course is attempted, No refund will be processed if a candidate has started a course.
- Basic Instructions
- Module 0 – Introduction – HACCP For Manufacturing
- Module 1 – What is HACCP?/ History and the scope of HACCP
- Module 2 – Why HACCP?
- Module 3 – HACCP Building Blocks/ Food Safety Pre-Requisites
- Module 4 – Food Hazards/ Contaminants and their Controls
- Module 4 - 1 _ Food Hazards & Contamination
- Module 4 - 2 _ Biological Hazards
- Module 4 - 3 _ Chemical Hazards
- Module 4 - 4 _ Physical Hazards
- Module 5 – How to HACCP? HACCP Preliminary Steps
- Module 6 – HACCP Seven Principles
- Module 7 – Hazard Analysis – Risk Assessment (Principle 1)
- Module 8 – CCP Identification and Critical Limits (Principle...
- Module 9 – CCP Monitoring & Corrective Actions (Principle 4...
- Module 10 – Verification and Record Keeping (Principle 6 & 7...
- Module 11 – HACCP Maintenance/ Reassessment/ Validation
- Module 12– HACCP around the Globe / Regulatory Compliance
- Module 13 – Why HACCP Fails? Challenges in HACCP
- FINAL QUIZ
FoodVision Inc.
training@foodvisioninc.com
Food Vision
Since 2000 !
Your Partner in food Business Excellence
A leading mentoring, coaching, learning, and auditing resource with its prime focus on “food business excellence”. We endeavor to nurture food safety cultural mindset through “TQM – total quality” approach and promote a food business environment that ensures first time quality.