This comprehensive 18-hour online course is designed to provide students and professionals in food technology with an in-depth understanding of Hazard Analysis and Critical Control Points (HACCP). The course covers the history, importance, and principles of HACCP, as well as practical applications in identifying food safety hazards, implementing critical control points, and ensuring proper monitoring, verification, and recordkeeping.

Here are the course details:

• Duration: 1 Month
• Total Hours: 18 hours
• Cost: Rs. 2,550 per student
• Certification: Participants will receive a certification upon successful completion of the course.

Key Modules:

• Principles of HACCP
• Hazard Identification
• CCP Monitoring & Documentation
• Practical Case Studies & Exercises

Course Outline : 

Day 1 & Day 2: Introduction to HACCP 
History and Importance of HACCP
Key Terms and Definitions in HACCP
Overview of Food Safety Hazards: Biological, Chemical, and Physical
Principles of HACCP

Day 3 to Day 6 : Hazard Identification and Critical Control Points
Hazard Analysis Techniques
Identifying Critical Control Points (CCPs)
Risk Assessment in Food Production
Case Studies: Food Safety Hazards

Day 7 to Day 10: Monitoring, Verification & Recordkeeping 
Developing Monitoring Procedures for CCPs
Corrective Actions and Verification
HACCP Documentation and Recordkeeping
Practical Exercise: Developing a HACCP Plan

Day 11 & 12: HACCP Implementation and Review
Implementing a HACCP System in the Workplace
Reviewing HACCP Plans and Continuous Improvement
Industry Examples of Successful HACCP Programs
Final Assessment and Q&A

Certification:

Upon completion, students receive a Joint certification from Learntoupgrade & FICSI recognized as the Expert Mentor from the food safety industry.

Course Duration : 

Online Session - 18 Hours 

Who Should Enroll:
Ideal for food technology students, food safety professionals, and individuals in food production and quality assurance roles.