This free online food safety course explains how to use the HACCP system to manage risk and protect public health. This food safety course is an excellent resource for anyone who wants to become a quality or risk management expert in the food industry. We show you how to employ the Hazard Analysis and Critical Control Points (HACCP) system to manage food safety from primary production to delivery at the supermarket. We take you through the control techniques, regulations and implementation procedures used to protect public health and guarantee food safety.
| College | Alison |
| Course ID | 192239 |
| 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 | In This Free Course, You Will Learn How To • Discuss international government rules on public safety, including government inspectors' and enforcer's duties • Explain the structure of a process flow diagram • Explain the processes involved in safe design • Discuss the monitoring record development process using statistical techniques • Identify the equipment and the factory design needed for product safety • Describe the HACCP system and its main functionality, benefits and value for public safety • Outline the international standardisation of the HACCP system • Identify the conditions, structure and planning steps for enforcing a HACCP system • Describe the value of food and product safety design to maintain public health • Explain the severity and hazard ranking by using a hazard analysis approach • List the various types of hazards found in the feed and food supply chain • Discuss the HACCP principles and their role in manufacturing and supermarkets |
| Course Code | 1163 |
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