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Course Introduction
Course Welcome
Course Overview
Course Objectives
Course Content
Introduction to HACCP
HACCP Definition & Purpose
HACCP Food Hazards
HACCP Biological Hazards
HACCP Chemical Hazards
HACCP Physical Hazards
HACCP Prerequisite Programs
Quick Quiz
HACCP Preliminary Steps
Overview of HACCP Preliminary Steps
Step 1: Assemble the HACCP Team
Step 2: Describe the Product
Step 3: Identify the Intended Use of the Product
Step 4: Construct Process Flow Diagram
Step 5: Verify the Flow Diagram
Quick Quiz
Principles of HACCP
The 7 Principles of HACCP
Principle 1: Conduct Hazard Analysis
Principle 2: Determine Critical Control Points
Principle 3: Establish Critical Limits
Principle 4: Establish Monitoring Procedures
Principle 5: Establish Corrective Actions
Principle 6:: Establish Verification Procedures
Principle 7: Establish Documentation and Recordkeeping Procedures
Quick Quiz
HACCP Plan
HACCP Plan Implementation and Maintenance
End of Course
Well done!
Course Assessment: General HACCP Awareness