Name: HACCP Training Course
Brand: Learntoupgrade
SKU: 68303f7534de87351e28d25b
Price: 50 USD
Availability: InStock

HACCP Training Course

ISO Certified Certificate Approved by NSDC and Skill India

Instructor: Learntoupgrade

Language: English

Validity Period: Lifetime

$100 50% OFF

$50

Description
Course Content
How to Use

HACCP Training Course

The HACCP (Hazard Analysis and Critical Control Points) Introduction & Training Course is a comprehensive and industry-focused program designed to provide a strong foundation in food safety management systems. This course helps learners understand how to identify, evaluate, and control food safety hazards to ensure safe food production and handling.

The program covers key HACCP principles, risk assessment, critical control points, monitoring procedures, and compliance with international food safety standards. It is essential for anyone looking to build a career in food safety, quality assurance, and food processing industries.

Key Benefits of Learning

In-depth understanding of HACCP principles and food safety systems
Knowledge of hazard identification and risk assessment techniques
Understanding of critical control points and monitoring procedures
Exposure to food safety regulations and compliance standards
Industry-relevant project-based learning
Boost your profile for jobs in food safety, quality control and auditing
Multiple certifications to strengthen your resume

Who Can Learn?

This program is open to everyone, including:

Students (UG / PG – Any Stream)
Working Professionals
Faculty Members and Teachers
Researchers and Scholars
Directors and Management-Level Professionals
Anyone interested in Food Safety, Quality Control or Food Industry

No prior experience required. Anyone can enroll.

Certification and Deliverables

ISO Certified Certificate
Approved by NHDC and Skill India
Internship Letter (NH1 and NH2 Included)
Project Report (Ready for College Submission)
Attendance and Evaluation Report
Ready Project Documentation

Batch Timings (Choose Your Convenience)

11:00 AM, 1:30 PM, 4:00 PM, 6:30 PM, 9:00 PM

Upcoming Batch Dates (Select with your availability)

11 May, 18 May, 25 May, 1 June, 8 June, 15 June, 25 June, 29 June

Duration

1 Month

How to Register?

Click on Add to Cart
Fill in your details and create your Login ID and Password
Click on Next
Complete the payment
Enrollment confirmed

Important Note

There is no last date of registration.
Admissions are on a first come first serve basis.
Only 20 students are allowed per batch.
50 percent of seats are already occupied for batches till June.

If you want to join this program, it is recommended to enroll as soon as possible.

Need Help?

Call: 8929900556
Call: 7290079902

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	HACCP Introduction & Training Course Content
		HACCP AND FOOD SAFETY Introduction to Good Manufacturing Practices Codex Alimentarius Introduction to HACCP History and Importance of HACCP Key Terms and Definitions in HACCP
	Good Manufacturing Practices (GMPs)
		Introduction Importance of a Quality Management System Components of a Quality Management System Quality Assurance (QA) Quality Control (QC) Continuous Improvement Sanitation and Hygiene Building and Facilities Equipment Raw Materials Documentation and RecordkeepingPractices
	THE 10 GOLDEN RULES OF GMP Sanitation Standard Operating Procedures (SSOPs) A. Pre-operational Sanitation B. Operational Sanitation C. Monitoring and Recordkeeping D. Corrective Actions
	Calibration,Validation, Annual Maintenance Contract, Software validation, Qualification 1. Validation Master Plan 2. Qualification and Validation 3. Validation Process Validation Cleaning Validation Analytical method 4. Revalidation 5. Computer System Validation 6. Annual Maintenance Contract
	Scope of HACCP Principles of HACCP Overview of Food Safety Hazards: Biological, Chemical, and Physical 1. Hazard Identification and Critical Control Points (CCPs) Hazard – definition Sources of hazard Measures to control hazards HAZARD Analysis Techniques: 1. Hazard Analysis and Critical Control Points (HACCP): 2. Failure Mode and Effects Analysis (FMEA): 3. Risk Matrix Analysis:
		4. Fault Tree Analysis (FTA): 5. Hazard and Operability Study (HAZOP):1. Hazard Identification A. Biological Hazards B. Chemical Hazards C. Physical Hazards 2. Critical Control Points (CCPs) A. Identifying CCPs B. Critical Control Point (CCP) Examples 3. Steps in Hazard Identification and Establishing CCPs Step 1: Conduct a Hazard Analysis Step 2: Determine the CCPs Step 3: Establish Critical Limits for Each CCP Step 4: Establish Monitoring Procedures Step 5: Establish Corrective Actions Step 6: Verification Procedures Step 7: Recordkeeping DEVELOPMENT OF THE HACCP PLAN Risk Assessment in Food Production Case Study: Ready-to-Eat Salad Production
	Monitoring, Verification & Recordkeeping Developing Monitoring Procedures for CCPs Corrective Actions and Verification
		Monitoring, Verification & Recordkeeping A. Monitoring: Key Elements of Monitoring: B. Verification: Types of Verification: C. Recordkeeping: Key HACCP Records: Hazard Analysis and CCP Determination: Records of the hazard analysis process and how CCPs were identified. Critical Limits: Documentation of established critical limits for each CCP. Monitoring Records: Logs of routine monitoring activities (e.g., temperature records). Corrective Actions: Documentation of actions taken when a critical limit is not met. Verification Records: Records of calibration, testing, internal reviews, and audits. Training Records: Documentation of HACCP training for staff. 2. Developing Monitoring Procedures for CCPs A. Steps to Develop Monitoring Procedures: Identify What to Monitor: Choose Monitoring Methods: Set Monitoring Frequency: Assign Responsibility: Develop Documentation for Monitoring: 3. Corrective Actions and Verification A. Corrective Actions: Corrective actions are predetermined steps that must be followed if monitoring shows that a critical limit has been exceeded or not met. Developing Corrective Actions: B. Verification of Corrective Actions: 4. HACCP Documentation and Recordkeeping Key Documentation in HACCP: Why Recordkeeping Is Important:
	HACCP Implementation and Review 1. Implementing a HACCP System in the Workplace 2. Reviewing HACCP Plans and Continuous Improvement 3. Industry Examples of Successful HACCP Programs Seafood Industry Dairy Industry Meat Processing Industry
		Reviewing HACCP Plans and Continuous Improvement Industry Examples of Successful HACCP Programs
	ISO 22000 Food Safety Management System Key Principles of ISO 22000 Structure of ISO 22000:2018 The Role of HACCP in ISO 22000 Benefits of Implementing ISO 22000 Challenges in Implementing ISO 22000 Steps to Implement ISO 22000 Case study
	problem solving tools_1 • Introduction • The Problem Solving Process • Brainstorming • Cause and Effect Analysis • Checksheets Case Studies: problem solving tools Assignment for student: problem solving tools
	problem solving tools_2 • Concentration Diagram Process Flowcharts • Data Handling and Display • Pareto Analysis • Force Field Analysis • Ranking and Rating • Solutions Effect Analysis • Failure Prevention Analysis • What is Continuous Improvement Case Studies: problem solving tools Assignment for student: problem solving tools
	Gap Analysis What is Gap analysis? Why gap analysis is used? When gap analysis is used? Benefits and Challenges Case Studies: Audits and Gap analysis Assignment for student: Audits and Gap analysis
	Risk assessment What is risk assessment Process/steps Case Studies: Risk assessment Assignment for student: Risk assessment
	Final Assessment and Q&A
	Certification

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