HACCP & PRP Basics
The 7 Principles of HACCP, Simplified
Laying the Groundwork for Food Safety
Clear Breakdown of Requirements that May Apply to Your Business
$129 USD
HACCP Foundations
Learn the basics of HACCP including the Foundations and Principles of HACCP, Prerequisite Programs, and Preliminary Steps in developing a HACCP Plan.
Overview
This HACCP Foundations compliance training will cover Introductory knowledge, skills, and abilities related to the hazard analysis and critical control points (HACCP) system. You will learn to discuss the principles of HACCP. This training course has been designed specifically for FDA regulators, and now you can gain the same valuable insights and knowledge they receive.
Topics in this course include Foundations of HACCP, Principles of HACCP, Prerequisite Programs, and Preliminary Steps in the Development of a HACCP Plan.
You may begin the course anytime and work at your own pace. Once you complete the course, you may download your training certificate including the FDA and IFPTI logos. This online course for professionals is offered in partnership with IFPTI (International Food Protection Training Institute).
This course is a 2-hour basic level course. If you need a full HACCP Certification course, you can find that here.
Read full overview
Agenda
Foundations
- Define relevant terminology
- Recall the history of HACCP
- Differentiate between voluntary and mandatory HACCP plans
- Identify the seven principles of HACCP
- Recognize the preliminary steps in developing a HACCP plan
- Recognize the benefits of HACCP
Principles of HACCP
- Identify the importance of prerequisite programs
- Identify examples of prerequisite programs
- Differentiate between a sanitation standard operating procedure (SSOP) and a standard data management
Prerequisite programs
- Recognize the importance of a systematic approach concerning the seven principles of HACCP
- Recognize the importance of a hazard analysis
- Define what is meant by “reasonably likely to occur”
- Differentiate between a critical control point and a critical limit
- Recognize the relationship between a hazard that is reasonably likely to occur and a control procedure
- Define the elements of a corrective action.
Preliminary steps in the development of a HACCP plan
- Recognize the importance of the HACCP team.
- Recognize the importance of describing the food product and its distribution
- Recognize the importance of the intended use of the food product
- Recognize the importance of a detailed process flow diagram
- Recognize the importance of verifying the flow diagram
Free HACCP Guide
