Course Content
1.Introduction
2. Student Guideline
3. HACCP Definitions
4. GOOD HYGIENE PRACTICES
5. GMP-PRP’s
6. HACCP SYSTEM
SAMPLE HACCP Documents
Course Feedback (Required)
1.0 CXC 1- introduction
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1.1 Good Hygiene Practices (GHPs): The Foundation of Food Safety
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1.2 Hazard Analysis and Critical Control Point (HACCP) System
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2.1 Guidelines
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3.1 Terms and Definitions
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4.1 All steps at a Glance
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5.1 GMP REQUIREMENTS-ESTABLISHMENT, DESIGN OF FACILITIES AND EQUIPMENT
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5.2 TRAINING AND COMPETENCE
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5.3 ESTABLISHMENT MAINTENANCE, CLEANING AND DISINFECTION, AND PEST CONTROL
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5.4 Employee Health and Personal Hygiene
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5.5 CONTROLS OF OPERATION
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5.6 PRODUCT INFORMATION AND CONSUMER AWARENESS
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5.7 TRANSPORTATION-GDP
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Step 1: Assemble the HACCP Team
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Step 2: Describe product
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Step 3: Intended Use, Target Consumers, and Allergen Management
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Step 4: Construct flow diagram for Production
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Step 5 On-site confirmation of flow diagram
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Step 6 Principle 1
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Step 7 Principle 2
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Step 8 Principle 3
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Step 9 Principle 4
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Step 10 Principle 5
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Step 11 Principle 6
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Step 12 Principle 7
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Sample Food Safety Policy
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Sample SOP’s
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Sample Master List of HACCP System
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Course Feedback
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Final Quiz
Final Quize
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