Learn the fundamentals of Hazard Analysis and Critical Control Points HACCP in this free online course. This course covers the fundamentals of Hazard Analysis and Critical Control Points (HACCP) in food safety systems.We outline the HACCP definitions according to Codex General Principles of Food Hygiene and explain the origin of the HACCP system, its importance, and why top management commitment is crucial to maintaining it. We also detail the HACCP preliminary steps and principles to facilitate their application in your establishment.
| College | Alison |
| Course ID | 195982 |
| Course Type | Online Learning |
| Course Qualification | CPD Certificate |
| Course Duration | 1.5-3 hours |
| Course Fee | Free |
| Entry Requirements | Like all courses on the Alison Free Learning platform this is a free, CPD-accredited course. A Graduate can choose to buy a certificate or diploma upon successful completion of a course, but this is not required or necessary. At Alison we believe that free education, more than anything, has the power to break through boundaries and transform lives. Alison is the world’s largest free online empowerment platform for education and skills training, offering over 5000 CPD accredited courses and a range of impactful career development tools. It is a for-profit social enterprise dedicated to making it possible for anyone, to study anything, anywhere, at any time, for free online, at any subject level. Through our mission, we are a catalyst for positive social change, creating opportunity, prosperity, and equality for everyone. |
| Career Path | What You Will Learn In This Free Course • Describe the historical development of HACCP • Illustrate the successful application and implementation of a HACCP system for a business • Define HACCP terminology according to Codex Alimentarius Commission • Analyze the importance of a HACCP system for business success and preventing foodborne illnesses • Recognize of the need for management commitment in maintaining a HACCP system • Define prerequisite programs (PRPs) and highlight their critical role in HACCP • List the benefits of a HACCP system • Categorize the preliminary steps of the Hazard Analysis Critical Control Point • Describe the principles of the Hazard Analysis Critical Control Point • Contrast HACCP implementation in catering vs. manufacturing |
| Course Code | 7849 |
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