Last updated 7/2021
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 373.29 MB | Duration: 0h 47m
Understand Food Safety Requirements without any previous knowledge with this easy-to-follow course
What you'll learn
Learn fundamental knowledge on food safety, constructive knowledge that can apply in their future career if they plan to be a Management System consultant and trainer.
Requirements
Not necessary
Description
The principles of HACCP are traceable to the Codex Alimentarius Commission, which was created to develop food standards, guidelines and codes of practice by the Joint FAO/WHO (Food and Agriculture Organization/World Health Organization) Food Standards Program for the United Nations. The Global Food Safety Initiative, made up of global food retailers, has recognized HACCP as a fundamental element of food safety system. HACCP is a key component of numerous food safety standards.HACCP specifies the requirements for a food safety management system that involves the following elements:· interactive communication· system management· prerequisite programs· Control of food hazard such as Biological, Chemical, Physical, Allergen and Radiological hazardBenefits:· Build rapport in customer and consumer and able to explore bigger sales market worldwide.· Business will benefit from a clear definition of processes and procedures. Effective communication and continual process improvement are the cornerstones of a functioning management system.· A controlled food operating environment and effectively implemented and applied food safety system will improve customer and consumer confidence in the safety of food.· It uses a systematic approach covering all aspects of food production from raw materials, processing, distribution and point of sale to consumption and beyond. It moves a company from a solely retrospective end product testing and sampling approach towards a preventative approach that is designed to reduce product losses and liabilities.· It complements other quality management systems such as ISO 9001, ISO 14001, ISO 45000, GMP+ and etc....Course Content:· What is food hygiene?· How safe is your food product?· Food and disease· How is food contaminated?· Preventing food poisoning· What is HACCP?· A Definition· Benefits of HACCP· What is GMP? (Good Manufacturing Practices):a. Facilities and design of staff & material movementb. Operation Controlc. Housekeeping, Cleaning & Sanitationd. Preventive Maintenance & Calibratione. Personal Hygienef. Trainingg. Supplier & Chemical Controlh. Internal Audit Requirementsi. Management Reviewj. Compliance of Legal Requirements· How to conduct a hazard analysis· How to determine the Critical Control Point (CCPs)· How to establish a CCP monitoring system· How to establish corrective actions to be taken for deviations· How to establish documentation and record keeping
Overview
Section 1: Introduction
Lecture 1 Introduction
Section 2: Basic HACCP Requirements
Lecture 2 Chapter 1: Introduction to Food Safety and HACCP
Lecture 3 Chapter 2: Food Hazard
Lecture 4 Chapter 3: Implementation of HACCP
Lecture 5 Chapter 4: Good Manufacturing Practices
Lecture 6 Chapter 4: Good Manufacturing Practices part 2
Lecture 7 Closing and Q&A
Anyone can learn, specially benefitted for Food technology student, Food Science student, Science stream students,Production staff, QA/QC, Food Technologist, Procurement staff, Warehouse, Food Safety Team, ISO Team
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