HACCP for Food Safety (Foundational course for ISO 22000)

Hazard Analysis and Critical Control Points (HACCP) - Steps to reduce the risk of hazards for food safety

Created by: Stendard Academy
The Stendard Academy

What Will I Learn?

• How Hazard Analysis and Critical Control Points (HACCP) requirements apply to food companies?
• What applicable requirements are needed for food manufacturers?
• How to identify and monitor specific foodborne hazards?
• How to determine food hazards' existence and to prevent their occurrence?
• Using hazard analysis as a basis for establishing critical control points (CCPs)
• Applying good common sense and preventive consideration to my food business
• Standards and Regulations covering food processing companies
• Documents to prepare, implement and verify for compliances to GMP requirements
• How to build my GMP and HACCP towards ISO 22000 requirements?

Requirements

• No specific prior knowledge is required
• Familiarity with GMP, HACCP and Food management systems is helpful
• A general understanding of your food product and services is useful
• To understand prerequisite programmes for food safety, attending our GMP course (Udemy) is helpful

Target audience

• Food manufacturing, distribution and/or logistic companies looking to set up their HACCP system
• Professionals/Business Owners tasked with overseeing a management system meeting HACCP standards
• Quality managers
• Risk managers
• Food product and/or service provider interested in the HACCP framework and how it relates to GMP and ISO 22000