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HACCP Training e-Learning CPD Accredited Course Certificate £10

(3 customer reviews)

£19.99 £10.00

This online HACCP (Hazard Analysis Critical Control Point) course is designed to minimise the risk to your customers, caused by poor hygiene and contamination, by implementing a food safety management system within your workplace.

 

100 in stock

Description

This online HACCP (Hazard Analysis Critical Control Point) course is designed to minimise the risk to your customers, caused by poor hygiene and contamination, by implementing a food safety management system within your workplace.

Kerote Ltd Accredited Provider No # 777104

Our Online HACCP training program identifies control procedures that can be implemented in your workplace and will help you gain control thorough understanding of HACCP principles and how to apply them to your daily business.

This HACCP e-learning course is suitable for every sector of the food industry.  HACCP has applied successfully to businesses of all sizes and since 2006 has become mandatory in all UK food handling operations whatever their size and volume of food they serve.

Bulk Purchasing Account (ELBA)

Learning Outcomes

  • The benefits of a H.A.C.C.P system

  • Implementation of H.A.C.C.P

  • Failure to implement H.A.C.C.P

  • Conducting a hazard analysis

Duration

60 mins

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Food Safety control, kerote.com Analysis HACCP Training

Hazard Analysis Critical Control Point (HACCP) explained

Hazard analysis and critical control points, or HACCP , is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for juice and meat as an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. All other food companies in the United States that are required to register with the FDA under the Public Health Security and Bioterrorism Preparedness and Response Act of 2002, as well as firms outside the US that export food to the US, are transitioning to mandatory hazard analysis and risk-based preventive controls (HARPC) plans.

HACCP is believed to stem from a production process monitoring used during World War II because traditional “end of the pipe” testing on artillery shell’s firing mechanisms could not be performed, and a large percentage of the artillery shells made at the time were either duds or misfiring.  HACCP itself was conceived in the 1960s when the US National Aeronautics and Space Administration (NASA) asked Pillsbury to design and manufacture the first foods for space flights. Since then, HACCP has been recognised internationally as a logical tool for adapting traditional inspection methods to a modern, science-based, food safety system. Based on risk-assessment, HACCP plans allow both industry and government to allocate their resources efficiently in establishing and auditing safe food production practices. In 1994, the organisation International HACCP Alliance was established, initially to assist the US meat and poultry industries with implementing HACCP across the board, and now its membership has been spread over other professional and industrial areas.

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Hence, HACCP has been increasingly applied to industries other than food, such as cosmetics and pharmaceuticals. This method, which in effect seeks to plan out unsafe practices based on science, differs from traditional “produce and sort” quality control methods that do nothing to prevent hazards from occurring and must identify them at the end of the process. HACCP is focused only on the health safety issues of a product and not the quality of the product, yet HACCP principles are the basis of most food quality and safety assurance systems. In the United States, HACCP compliance is regulated by 21 CFR part 120 and 123. Similarly, FAO and WHO published a guideline for all governments to handle the issue in small and less developed food businesses.

Reviews (3)

3 reviews for HACCP Training e-Learning CPD Accredited Course Certificate £10

  1. Melissa Robertson

    very informative

  2. Connor Smith

    A must for my restaurant

  3. Patrick Glen

    a little hard at first with a lot of information, love the fact that you can retake the exam to get a better scour.

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