Premier Online Food Safety and Quality Management Resource

Online FS&Q Course Information

Course Summary (This course covers the following HACCP content)

Documentation
  • + Documentation
Implementation
  • + Implementation of HACCP
  • + Implementation
  • + Need Help with HACCP?
Monitoring
  • + Monitor
Corrective Action and Preventative Action
  • + Corrective Action and Preventative Action
Verification
  • + Verify
Validation
  • + Validate
Skills and Knowledge
  • + Skills and Knowledge
Development
  • + Key Definitions for HACCP
  • + About HACCP
  • + The History of HACCP
  • + Why do we Require HACCP?
  • + Premises
  • + HACCP Cleaning and Sanitation
  • + HACCP Pest Control
  • + Personnel
  • + HACCP Transportation and Storage
  • + Product Recalls and Withdrawals
  • + HACCP Scope and Purpose
  • + HACCP Purpose
  • + The 12 HACCP Steps
  • + HACCP Team Member Considerations
  • + Product Description: HACCP Step 2
  • + Product Description and Specification Considerations
  • + Intended Usage Consideration
  • + Process Flow Diagram Considerations
  • + Production Process Flow Confirmation Considerations
  • + List all Potential Hazards Considerations
  • + Identifying Hazards
  • + Premises and Equipment Design
  • + Process Design
  • + Determining Hazard Significance within the HACCP Process
  • + Critical Control Point Decision Tree
  • + Establish Critical Control Limits for Each Critical Control Point: HACCP Step 8
  • + Establish a Monitoring System for Each Critical Control Point: HACCP Step 9
  • + Establish Corrective Actions: Step 10
  • + Establish Verification Procedures: HACCP Step 11
  • + HACCP Audit and Review
  • + HACCP Documentation and Record Keeping Considerations
  • + haccp.com HACCP Information
  • + HACCP Development
  • + Extended Applications for HACCP
  • + Management and Review of the official HACCP Guidelines
  • + HACCP Pre-requisite Programs
  • + Equipment
  • + Environmental Hygiene
  • + Exclusion of Pets and Other Animals
  • + HACCP Training
  • + Approved Suppliers
  • + HACCP Requirements
  • + HACCP Scope
  • + Principles of the HACCP System
  • + Developing the HACCP Team: HACCP Step 1
  • + The HACCP Team and Food Safety Information
  • + Specifications
  • + Identify the Intended Usage: HACCP Step 3
  • + Production Process Flow Diagram: HACCP Step 4
  • + Confirmation of the Production Process Flow Diagram: HACCP Step 5
  • + Conduct a Hazard Analysis, and Consider any Measures to Control Identified Hazards: HACCP Step 6
  • + Hazard Analysis
  • + Raw Materials as Process Inputs
  • + Intrinsic Product Factors
  • + Food Handling Employees
  • + Determine Critical Control Points: HACCP Step 7
  • + Considerations in Determining HACCP Critical Control Points
  • + Considerations in Establishing Critical Limits
  • + Monitoring System Considerations
  • + Corrective Action Considerations
  • + HACCP Verification Considerations
  • + Establish Documentation and Record Keeping: HACCP Step 12
  • + Development

Recommended Prior Knowledge or Experience

+ No prior knowledge or experience of HACCP is required for Training Participants.
+ This Training Activity is recommended for Senior Management, Middle Management and Operational Personnel.

Learning Outcomes

+ Training participants will gain a basic understanding of the application and management of HACCP within food safety and quality systems.
+ Basic knowledge competency for HACCP can be verified through successful completion of the available assessment activity for this course.
+ Basic skill competency for HACCP can be verified through the completion of the competency checklist available through your haccp.com Training Matrix.

Online Training Environment

Recommended Device Standards
+ CPU - Duel Core or higher
+ Monitor - 11 Inch or larger
+ RAM - 512 MB
+ Operating System - Windows XP or Higher / MacOS
+ Resolution - 1366*768
+ Internet Speed - 2 Mbps
Recommended Browsers
+ Chrome - Chrome 64 or Higher
+ Firefox - Firefox 58 or Higher
+ Internet Explorer - IE11
+ Microsoft Edge - Any Version
Recommended Software
+ Microsoft - Microsoft Office / Open Office
+ PDF Viewer - Adobe Reader / Updated Chrome Browser
+ Flash Player - Adobe Flash Player
+ Zip File - Any Compression tool like WinZip / WinRar

Learning Material Formats

+ The Learning Materials for this haccp.com Training Activity can be selected from any of the formats provided, including:

Website Content (Text Based)
MP4 (Audio Visual)
MP4 and Text (Audio Visual and Text)
PDF (Text Based)
MP3 (Audio)
Slideshow (Visual)

Cost

+ Unlimited access from $9.90 USD Per Training Participant per Year!

Required Time

+ Learning Materials: 120 Minutes
+ Online Assessment Activity: 90 Minutes (Whilst no formal time limit is prescribed for completion of haccp.com Assessment Activities, we recommend Assessments are completed within a 90-minute timeframe)

Certificate of Completion

+ A Certificate of Completion will be available upon successful completion of the Assessment Activity (Pass mark is 75%).

Post Training Competency Verification

+ A Competency Checklist will be downloadable upon successful completion of the Assessment Activity.