Food Safety
HACCP Principles
How to identify the hazards in your process and control them at the points that matter, following the seven HACCP principles and twelve Codex steps.
- Modules
- 6
- Slides
- 116
- Knowledge-check questions
- 24
- Pass mark
- 80%
- Retakes
- Unlimited
What you'll learn
- Building the HACCP team, product data and flow diagrams
- Hazard analysis, critical control points and critical limits
- Monitoring, corrective action, verification and records
- 01Food safety fundamentals20 slides · Knowledge check
- 02Introduction to HACCP9 slides · Knowledge check
- 03Prerequisites & the HACCP team19 slides · Knowledge check
- 04Product data, flow diagrams & hazard analysis26 slides · Knowledge check
- 05Critical control points & critical limits16 slides · Knowledge check
- 06Monitoring, corrective action, verification & records26 slides · Knowledge check
- FAFinal assessmentAll modules · 80% to pass
Course assignment
Using a HACCP control chart, complete a HACCP control plan for cooked beef: list each process step, the hazards, control measures, critical limits, monitoring, corrective action and records.