TIME
3 Hours
Pause and resume course as required
ANIMATED
All Modules
Each module has been specially audio and video animated for your learning and comprehension
CERTIFICATION
E-Certificate
Nationally recognized
COST
$199
LIMITED TIME OFFER
HACCP Fundamentals
This course will provide understanding of the importance of having food safety program and how every person working there can have either a positive or a negative impact on a food safety.
- You will learn that food safety hazards are biological, chemical, or physical substances that could make a food product unsafe to eat and cause illness, injury or death of a person.
- You will also hear how biological, chemical and physical hazards can be harmful to human health and how to prevent and control them.
- You will also hear why the Prerequisite programs and HACCP Plan are important part of the HACCP System.
![HACCPfun-LandingPG-Laptop](https://foodprocessorsinstitute.com/wp-content/uploads/HACCPfun-LandingPG-Laptop.jpg)
Participants that have completed the course, will understand and be prepared to put into practice on the job the following:
- What the HACCP system is;
- The benefits of the HACCP system;
- Types of hazards and how to control them;
- GMP and Prerequisite Programs;
- HACCP plan development and implementation;
- HACCP system maintenance and review;
- Reasons a HACCP may fail and the most common non-conformities related to HACCP;
![icon icon](https://foodprocessorsinstitute.com/wp-content/uploads/icon-70x70.png)
Student Support
24/7 Access to Training & Support
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Virtual Instructor
Voice Narrated Content
![icon icon](https://foodprocessorsinstitute.com/wp-content/uploads/icon-70x70.png)
Cost Effective
Affordable for everyone
![icon icon](https://foodprocessorsinstitute.com/wp-content/uploads/icon-70x70.png)
User Friendly
Easy to use.
Who should take this course?
This course provides guideline for Line Workers in any type of food processing facility.
- New Hires
- Line Workers
- Supervisory and Management
- Quality Assurance Teams
Topics Covered
HACCP Fundamentals gives your staff everything they need to know to support, maintain and improve your jobsite food safety culture.
This includes 5 robust modules covering Food Safety Programs, Food Safety Hazards, Hazard Sources, Controlling Hazard Sources, and the Elements of a professional HACCP Plan.
- What is HACCP and Who Invented It
- What is Needed For a Successful HACCP System
- Management Commitment
- Importance of Line Workers
- Benefits of the HACCP System
- Types of Hazards
- Sources of Hazards
- People/Uniforms
- Equipment/Utensils/Tools
- Equipment/Utensils/Tools
- Incoming Material
- Cleaning
- Outside of Building as Source of Hazards
- Building as a Source of Hazard
- Pest Source of Hazards
- Water as Source of Hazards
- Types of Biological Hazards
- Growth Requirements for Microorganisms
- Chemical Hazards
- Canadian and USA Allergen List
- Physical Hazards
- Proper Handwashing Technique
- How Biological Hazards are Controlled
- How Chemical Hazards are Controlled
- How Physical Hazards are Controlled
- How Chemical Hazards are Controlled
- Cross-contamination
- Potential Food Safety Concerns4.7 Prerequisite Programs
- Step 1: Finished Product (Product Description)
- Step 2: Incoming Materials
- Step 3: Process Flow
- Step 4: Plant Schematic
- Step 5: Hazard Analysis and Control of Hazards Control Point
- Step 6: Process Controls (PC)
- Step 7: Critical Control Point
- Critical Control Points Examples
- Critical Limits
- Monitoring
- Monitoring Activities
- Verification of Monitoring Records
- Training of Employees
- Verification of Training
- Step 8: HACCP System Review
- Review of your HACCP System
- Update of your HACCP System when you have changes…
- Reasons why HACCP may fail
- Indicators of a Successful HACCP System
- Employee Guide to GMPs
- HACCP Process Flow
- Meat Cooking Record CCP
- Sample Receiving Record
- SOP Receiving Ingredients
For more information, contact:
Dayna Poulin, Manager of Training Development & Communications
Dayna Poulin, Manager of Training Development & Communications
Email: dpoulin@fpsc-ctac.com
Phone: 613-237-7988 x 226