HACCP For Operators (Spanish)

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Course Outline

  • Introduction to HACCP

  • Prerequisites to HACCP

  • Biological Hazards and Controls

  • Chemical Hazards and Controls

  • Physical Hazards and Control

  • Initial and Preliminary Tasks

  • Hazard Analysis

  • Critical Control Points

  • Critical Limits

  • Monitoring Critical Control Points

  • Corrective Actions

  • Verification Procedures

  • Recordkeeping

Regulations

  • GMA Manual “HACCP – A Systematic Approach to Food Safety,” current edition

  • Rules of HACCP – A Compilation of HACCP-Related-Regulations in the United States

  • 21 CFR 110 (FDA) Current good manufacturing practice in manufacturing, packing, or holding human food

  • 21 CFR 123 (FDA) Fish and fishery products

  • 21 CFR 120 (FDA) Hazard Analysis and Critical Control Point (HACCP) systems [Juice Products]

  • 9 CFR 416 (USDA/FSIS) Sanitation [Meat and Poultry Products]

  • 9 CFR 417 (USDA/FSIS) Hazard Analysis and Critical Control Point (HACCP) systems [Meat and Poultry Products]

  • FDA/ORA COMPLIANCE POLICY GUIDE, Chapter - 5 Sub Chapter - 555 Section 555.425 - Foods - Adulteration Involving Hard or Sharp Foreign Objects

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English

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185 min

Learning Objectives

  • See below

Lesson Description

_________________________

 

48 million Americans are sickened by contaminated food each year.

 

RESEARCH, CENTERS FOR DISEASE CONTROL AND PREVENTION (CDC)

____________________________________________

 

HACCP planning is critical because it is a big part of the Food Safety Modernization Act, which directs the U.S. Food and Drug Administration (FDA) to take certain measures to prevent food terrorism, like intentional adulteration and contamination of the nation’s food supply. The focus of HACCP is preventing problems that could lead to foodborne illness or injury before they occur.

 

There are five risk factors for food safety, as identified by the Centers for Disease Control and Prevention (CDC).

 

HACCP Operators Should Know These 5 Foodborne Illness Risk Factors

 

  • Food from Unsafe Sources

  • Inadequate Cooking

  • Improper Holding Temperatures

  • Contaminated Equipment

  • Poor Personal Hygiene

 

The HACCP management system is based on preventing food safety problems. This is accomplished by using technical and scientific principles to analyze food hazards. When the food hazards have been analyzed and identified, specific written procedures are established to prevent those hazards from causing foodborne illness or injury. The principles of HACCP can be applied throughout the food chain from farm to table.

 

The HACCP concept covers all types of potential food safety hazards that may affect a food product. This includes biological, chemical, and physical hazards that can be naturally occurring in the food, contributed by the environment, or generated by a mistake in the manufacturing process.

 

In its current form, HACCP is the best food safety management system to prevent problems that could lead to foodborne illness or injury. The FDA and the USDA now require many food processors, including juice, seafood, meat, and poultry, to use the HACCP system to identify and control potential food safety hazards. The HACCP management system is required for juice and seafood products regulated by FDA, plus meat and poultry products inspected by USDA. HACCP is endorsed by many countries and international agencies, and is recognized internationally as the most appropriate system for controlling food safety.

 

This HACCP Manager and Operator online training is developed in partnership with the Grocery Manufacturers Association (GMA). Both courses are accredited by the International HACCP Alliance, and meet part one of the standard set forth by the Alliance.

 

This course is for food safety personnel who need to learn and apply the principles of HACCP to meet food safety and/or regulatory requirements.

 

The Food Safety Modernization Act (FSMA), requires food processors of all types to evaluate the hazards in their operations, implement and monitor effective measures to prevent contamination, and have a plan in place to take any corrective actions. This accredited HACCP Online Safety training provides a convenient and efficient resource for food quality professionals adjusting the FSMA regulatory demands. With Online Safety Training food safety courses, food processors can standardize hazard analysis and preventive controls training, shifting the focus from responding to contamination, to preventing it.

 

This course is broken down into the following sections and the Learning Objectives:

 

Introduction to HACCP  (20 Min.)

 

  • Identify the basic concept underlying HACCP and the advantage of using HACCP over traditional testing methods to control food hazards.

  • Identify the origin of HACCP and how it evolved as a food safety system.

  • Identify the seven HACCP principles used to develop an effective plan to prevent, eliminate, or reduce food hazards to acceptable levels.

  • Identify the basic application guidelines necessary for implementing a HACCP plan.

 

Prerequisites to HACCP (20 Min.)

 

  • Identify examples of prerequisite programs, their purpose, and how they relate to HACCP.

  • Identify the Sanitation Standard Operating Procedures as they relate to HACCP requirements.

 

Biological Hazards and Controls (10 Min.)

 

  • Define a pathogen, and identify the types of biological hazards, and the factors that contribute to foodborne disease outbreaks.

  • Identify the sources of foodborne pathogens, how they are transmitted, and the typical foodborne diseases they cause.

  • Identify the potential control measures to reduce, eliminate, or prevent the growth of the most common foodborne pathogens.

 

Chemical Hazards and Controls (25 Min.)

 

  • Identify the common types of chemicals used in food processing and the laws and regulations regarding hazardous chemicals.

  • Identify the naturally occurring substances that are associated with foodborne illness or injury.

  • Identify the intentionally added chemicals that are associated with foodborne illness or injury.

  • Identify the points and types of controls that should be included in a Chemical Control Program.

 

Physical Hazards and Control (10 Min.)

 

  • Identify the sources and types of materials that can be physical hazards in foods.

  • Identify the types of controls to minimize the potential for physical hazards in foods.

 

Initial and Preliminary Tasks (10 Min.)

 

  • Identify the preliminary tasks that should be completed before developing the HACCP principles.

 

Hazard Analysis (20 Min.)

 

  • Describe the importance of conducting a thorough hazard analysis.

  • Define a food safety hazard and hazard analysis.

  • Identify the focus of the first stage of hazard analysis.

  • Identify the purpose of evaluating hazards.

  • Identify examples of appropriate measures for controlling food safety hazards.

 

Critical Control Points (10 Min.)

 

  • Describe the characteristics of critical control points and how they differ from control points.

  • Identify examples of critical control point designation systems.

 

Critical Limits (15 Min.)

 

  • Define a critical limit and operating limit.

  • Identify the criteria for setting critical limits.

  • Identify the purpose and advantage of establishing operating limits.

  • Identify what signifies whether a critical control point is in or out of control.

 

Monitoring Critical Control Points (10 Min.)

 

  • Identify what should be monitored.

  • Identify the methods and equipment used for monitoring.

  • Identify how often monitoring should be conducted.

  • Identify who should perform the monitoring.

 

Corrective Actions (10 Min.)

 

  • Define corrective actions and identify the objectives.

  • Identify the options and procedures for taking corrective actions.

  • Identify the recordkeeping requirements for corrective actions.

 

Verification Procedures (15 Min.)

 

  • Identify activities that determine the validity of the HACCP plan.

  • Identify activities that verify control measures are properly functioning at all CCPs.

  • Identify activities that verify the system is operating according to the HACCP plan.

 

Recordkeeping (10 Min.)

 

  • Identify the types of records needed in a HACCP system.

  • Identify recordkeeping procedures for documenting the HACCP plan.

  • Identify the requirements for record reviews and retention.

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