Course curriculum

    1. Welcome and Instructions

    2. Training Objectives

    1. What is HACCP?

    2. The Origins of HACCP

    3. Where is HACCP defined?

    4. Codex Basic Texts on Food Hygiene 4th Edition

    5. 5 Preliminary Steps of HACCP

    6. The Seven (7) Principles of HACCP

    7. Benefits of HACCP

    8. Document Control

    9. Implementation activity: Document and Record Control

    10. Food Safety Policy

    1. Standardise Overview

    2. Phase 1 FRAME - Establishing the Foundation

    3. Part 1: Assemble the HACCP Team

    4. Part 2: Roles and Responsibilities

    5. Part 3: Describe the Product

    6. Part 4: Intended Use

    7. Phase 2 MAP – Visualising the Process

    8. Part 5: Develop the Flow Diagram

    9. Part 6: Verification of Flow Diagrams

    10. Phase 3 ALIGN – Positioning Risk and Control

    11. Part 7: Legal Requirements (Australia)

    12. Part 7 Implementation Activity - Applying Legal Requirements to Your Food Safety Plan

    1. Phase 4 IDENTIFY – Recognising What Could Go Wrong

    2. Part 8: Introduction to Food Safety Hazards

    3. Part 9: Chemical Hazards

    4. Part 10: Physical Hazards and Foreign Objects

    5. Part 11: Allergens

    6. Part 12: Biological Hazards

    7. Part 13: Regulatory Hazards

    8. Part 14: Quality Hazards

    9. Part 15: Conduct a Hazard Analysis

    10. Phase 5 PRIORITISE – Determining What Truly Matters

    11. Part 16: Risk Assessment

    12. Phase 6 CONTROL – Establishing Effective Safeguards

    13. Part 17: Assign Control Measures

    14. Part 18: Determine Critical Control Points

    15. Part 19: Establishing Critical Limits

    16. Part 20: CCP Monitoring

    17. Part 21: Corrective Actions

    18. Part 22: Verification

    19. Part 23: Validation and Verification

    20. Part 24: Documentation and Records

    21. Part 25: Approved Supplier Program

    22. Part 26: Incoming Goods and Receival

    23. Part 27: Storage

    24. Part 28: Production Controls

    25. Part 29: Packaging Controls

    26. Part 30: Dispatch, Delivery and Transport Controls

    27. Part 31: Complaints Management

    28. Part 32: Control of Non-Conforming Product

    29. Part 33: Corrective Action

    30. Part 34: Product Recall and Withdrawal

    31. Part 35: Product Identification and Traceability

    32. Part 36: Labelling

    33. Part 37: Product Testing

    34. Part 38: Allergen Management

    35. Part 39: Validation

    36. Part 40: Personal Hygiene

    37. Part 41: GMP

    38. Part 42: Cleaning and Sanitation

    39. Part 43: Visitors and Contractors

    40. Part 44: Training

    41. Part 45: Food Safety Culture

    42. Part 46: Change Management

    43. Part 47: Communication

    44. Part 48: Maintenance

    45. Part 49: Calibration

    46. Part 50: Pest Control

    47. Part 52: The Food Safety Manual

    1. Phase 7 IMPLEMENT – Embedding Control into Daily Operations

    2. Implement The Food Safety System

    3. Phase 8 VERIFY – Confirming the System Works

    4. Part 51: Internal Audits

    5. Phase 9 IMPROVE – Driving Continuous System Maturity

    6. Part 53: Improve

    1. Congratulations and Thank You

About this course

  • $997.00
  • 78 lessons
  • 3.5 hours of video content

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