Hazard Analysis and Critical Control Points

A Practical Introduction to Food Safety Risk Management Using HACCP Principles

Description

Hazard Analysis and Critical Control Points (HACCP) is a globally recognized system for managing food safety through the identification, evaluation, and control of hazards. This online course provides a structured introduction to the HACCP framework, offering learners a clear understanding of its principles and practical application in food-related settings.

The course is designed for individuals involved in food production, handling, quality assurance, or those simply interested in learning more about preventive food safety systems. It introduces key concepts such as hazard identification, risk assessment, critical control points, and monitoring procedures. Each module is crafted to support a step-by-step learning experience, helping participants grasp how HACCP can be integrated into various stages of food operations.

By exploring real-world scenarios and examples, learners will become more familiar with the methods used to develop and maintain an HACCP plan tailored to specific processes. The course also covers documentation practices and outlines the role of verification and corrective actions in upholding food safety standards.

While the course is educational in nature and does not serve as a certification program, it provides foundational knowledge that may be relevant in professional or academic settings where food safety is a priority. It aims to support learners in understanding key responsibilities and processes involved in managing potential hazards in the food chain.

Whether you are new to food safety practices or looking to refresh your understanding of HACCP, this course is designed to provide a well-rounded overview in a flexible online format. The content encourages thoughtful learning and awareness of industry-accepted food safety approaches without assuming prior technical experience.

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