HACCP Certification Training Online 15 Sections195 LessonsLifetime Access
Curriculum
- 15 Sections
- 195 Lessons
- Lifetime Access
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- Module 01: Foundations of Food Safety and HACCP8 Items
- 1.1Understanding Food Safety, Food Hygiene and Food Safety Management
- 1.2Why HACCP Matters in the German Food Sector
- 1.3Food Business Operator Responsibilities
- 1.4From Reactive Inspection to Preventive Food Safety
- 1.5Development of HACCP and Its International Adoption
- 1.6Codex Alimentarius General Principles of Food Hygiene
- 1.7The Seven HACCP Principles and 12-Step Application Process
- 1.8HACCP, GHP, GMP and Food Safety Management Systems
- Module 02: German and EU Food Safety Law14 Items
- 2.1Structure of Food Law in Germany and the European Union
- 2.2Regulation (EC) No 178/2002 – General Food Law
- 2.3Regulation (EC) No 852/2004 – Hygiene of Foodstuffs
- 2.4Article 5 and the Legal Basis for HACCP Procedures
- 2.5Regulation (EU) 2021/382 – Allergen Management and Food Safety Culture
- 2.6German Food and Feed Code (Lebensmittel- und Futtermittelgesetzbuch – LFGB)
- 2.7German Food Hygiene Ordinance (Lebensmittelhygiene-Verordnung – LMHV) and §4 Training Requirements
- 2.8Infection Protection Act – IfSG §§42 and 43
- 2.9Difference Between HACCP Training, Hygiene Training and IfSG Instruction
- 2.10Regulation (EC) No 853/2004 for Foods of Animal Origin
- 2.11Regulation (EC) No 2073/2005 on Microbiological Criteria
- 2.12Regulation (EU) No 1169/2011 and German Food Information Implementation Ordinance (LMIDV)
- 2.13Regulation (EU) 2017/625 and Official Food Controls
- 2.14Roles of German State and Federal Food-Safety Authorities
- Module 03: Prerequisite Programmes and Good Hygiene Practice16 Items
- 3.1Why PRPs Must Be Established Before HACCP
- 3.2Good Hygiene Practice (GHP) and Good Manufacturing Practice (GMP)
- 3.3Hygienic Design of Food Premises and Work Areas
- 3.4Separation of Raw, Processed and Ready-to-Eat Foods
- 3.5Equipment, Utensil and Food-Contact Surface Hygiene
- 3.6Personal Hygiene and Protective Clothing
- 3.7Handwashing and Hand-Hygiene Controls
- 3.8Employee Illness, Reporting and Fitness for Food Handling
- 3.9Cleaning and Disinfection Programmes
- 3.10Cleaning Chemicals, Contact Time and Safe Use
- 3.11Pest Prevention and Pest-Control Systems
- 3.12Waste and By-Product Management
- 3.13Water, Ice and Steam Hygiene
- 3.14Supplier Approval and Incoming-Goods Controls
- 3.15Storage and Stock Rotation
- 3.16Transport and Distribution Hygiene
- Module 04: Temperature Control and Cold-Chain Management10 Items
- 4.1Temperature as a Food-Safety Control
- 4.2Chilled, Frozen and Hot-Held Foods
- 4.3Receiving and Storage Temperature Checks
- 4.4Cooling and Reheating Controls
- 4.5Maintaining the Cold Chain
- 4.6Temperature Measurement Techniques
- 4.7Probe Thermometers and Measurement Locations
- 4.8Calibration and Accuracy Checks
- 4.9Handling Temperature Deviations
- 4.10Temperature Monitoring Records
- Module 05: Building the HACCP Team and Defining the Study12 Items
- 5.1Management Commitment and HACCP Governance
- 5.2Selecting a Multidisciplinary HACCP Team
- 5.3Roles of the HACCP Team Leader and Team Members
- 5.4Establishing Scope and Boundaries
- 5.5Collecting Product and Process Information
- 5.6Describing Raw Materials and Ingredients
- 5.7Creating the Product Description
- 5.8Shelf Life, Packaging and Storage Conditions
- 5.9Defining Intended Use
- 5.10Identifying Vulnerable Consumer Groups
- 5.11Building a Process Flow Diagram
- 5.12On-Site Confirmation of the Flow Diagram
- Module 06: Food Hazard Identification14 Items
- 6.1Understanding Hazard Versus Risk
- 6.2Biological Hazards
- 6.3Bacteria, Viruses, Parasites and Fungi
- 6.4Common Foodborne Pathogens Relevant to Europe
- 6.5Chemical Hazards
- 6.6Cleaning Chemicals and Chemical Residues
- 6.7Pesticides, Veterinary Residues and Contaminants
- 6.8Naturally Occurring Toxins and Mycotoxins
- 6.9Physical Hazards and Foreign Bodies
- 6.10Allergens as Food-Safety Hazards
- 6.11Cross-Contamination and Cross-Contact
- 6.12Hazards Introduced by People, Equipment and Environment
- 6.13Hazards Introduced Through Suppliers
- 6.14Identifying Hazards at Each Process Step
- Module 07: Hazard Analysis and Risk Assessment10 Items
- 7.1Conducting a Structured Hazard Analysis
- 7.2Determining Hazard Severity
- 7.3Assessing Likelihood of Occurrence
- 7.4Using a Risk Matrix
- 7.5Identifying Significant Hazards
- 7.6Selecting Appropriate Control Measures
- 7.7Assessing Existing PRP Controls
- 7.8Determining Whether Additional Control Is Required
- 7.9Documenting the Hazard Analysis
- 7.10Practical German Food-Business Hazard-Analysis Exercise
- Module 08: Determining Critical Control Points12 Items
- 8.1Understanding Critical Control Points
- 8.2Difference Between PRPs and CCPs
- 8.3Significant Hazards and CCP Selection
- 8.4Applying a CCP Decision Tree
- 8.5Decision-Tree Limitations and Professional Judgement
- 8.6Cooking as a CCP
- 8.7Cooling and Chilling as Potential CCPs
- 8.8Metal Detection and Foreign-Body Controls
- 8.9Other Process-Specific CCP Examples
- 8.10Avoiding Too Many or Too Few CCPs
- 8.11Recording the Rationale for CCP Decisions
- 8.12Introduction to OPRPs in ISO 22000
- Module 09: Establishing Critical Limits and Monitoring Systems13 Items
- 9.1Purpose of Critical Limits
- 9.2Scientific and Legal Basis for Critical Limits
- 9.3Temperature-Time Critical Limits
- 9.4pH, Water Activity and Other Measurable Parameters
- 9.5Visual and Process-Based Limits
- 9.6Establishing a Monitoring Plan
- 9.7What Must Be Monitored
- 9.8Who Performs Monitoring
- 9.9Monitoring Frequency
- 9.10Continuous Versus Intermittent Monitoring
- 9.11Monitoring Instruments and Calibration
- 9.12Recording Monitoring Results
- 9.13Escalation Procedures for Abnormal Results
- Module 10: Corrective Actions and Non-Conformity Management12 Items
- 10.1What Constitutes Loss of Control
- 10.2Immediate Correction Versus Corrective Action
- 10.3Restoring Control at a CCP
- 10.4Identifying and Segregating Affected Product
- 10.5Product Hold, Evaluation, Release and Disposal
- 10.6Assessing Food-Safety Impact
- 10.7Root-Cause Analysis
- 10.8Five Whys and Other Investigation Techniques
- 10.9Corrective and Preventive Action – CAPA
- 10.10Documenting Deviations
- 10.11Reviewing Repeated Deviations
- 10.12Management Escalation and Follow-Up
- Module 11: Validation, Verification and HACCP Review16 Items
- 11.1Difference Between Validation and Verification
- 11.2Validating Control Measures Before Implementation
- 11.3Scientific Evidence and Legal Criteria
- 11.4Verification of CCP Monitoring
- 11.5Record Review
- 11.6Observation and Independent Checks
- 11.7Sampling and Microbiological Testing
- 11.8Environmental Monitoring
- 11.9Calibration Verification
- 11.10Internal HACCP Audits
- 11.11Trend Analysis
- 11.12Reviewing Consumer Complaints
- 11.13HACCP Review Following Process Changes
- 11.14New Equipment, New Ingredients and New Suppliers
- 11.15Scheduled HACCP System Review
- 11.16Continual Improvement
- Module 12: Allergen Management in Germany15 Items
- 12.1Food Allergy Versus Food Intolerance
- 12.2EU-Regulated Allergens
- 12.3Regulation (EU) No 1169/2011 Allergen Requirements
- 12.4Allergen Cross-Contact
- 12.5Regulation (EU) 2021/382 Allergen-Hygiene Controls
- 12.6Allergen Risk Assessment
- 12.7Supplier Allergen Information
- 12.8Ingredient and Recipe Control
- 12.9Segregation and Storage of Allergens
- 12.10Production Scheduling and Changeovers
- 12.11Allergen Cleaning Validation
- 12.12Allergen Labelling Controls
- 12.13Non-Prepacked Food and German LMIDV Requirements
- 12.14Restaurant and Catering Allergen Communication
- 12.15Managing Allergen Incidents
- Module 13: Traceability, Withdrawal, Recall and Food Incidents15 Items
- 13.1Traceability as Part of Food-Safety Management
- 13.2Regulation (EC) No 178/2002 Traceability Requirements
- 13.3Supplier and Customer Identification
- 13.4Batch and Lot Identification
- 13.5Internal Traceability Systems
- 13.6Traceability Documentation
- 13.7Product Withdrawal Versus Recall
- 13.8Assessing Unsafe Food
- 13.9Responsibilities of the Food Business Operator
- 13.10Informing Competent Authorities
- 13.11Consumer Communication
- 13.12Mock Recall Exercises
- 13.13Food-Safety Incident Teams
- 13.14Post-Incident Root-Cause Analysis
- 13.15Updating HACCP Following an Incident
- Module 14: Food Safety Culture, Inspections and Audit Readiness18 Items
- 14.1Understanding Food Safety Culture
- 14.2EU Food Safety Culture Requirements
- 14.3Management Commitment and Accountability
- 14.4Roles and Responsibilities
- 14.5Communication of Food-Safety Expectations
- 14.6Employee Awareness and Behaviour
- 14.7Reporting Food-Safety Concerns
- 14.8Training and Competence
- 14.9Measuring Food Safety Culture
- 14.10Continuous Improvement
- 14.11How Official Food Controls Work in Germany
- 14.12Role of the German Federal States (Bundesländer) and Local Competent Authorities
- 14.13Preparing for an Official Inspection
- 14.14Documents an Inspector May Review
- 14.15Responding to Findings and Non-Conformities
- 14.16Internal Audit Preparation
- 14.17HACCP Evidence and Record Control
- 14.18Closing Corrective Actions
- Module 15: HACCP and Food Safety Certification Systems10 Items
- 15.1Legal HACCP Compliance Versus Voluntary Certification
- 15.2Introduction to DIN EN ISO 22000:2018
- 15.3HACCP Within ISO 22000
- 15.4PRPs, OPRPs and CCPs
- 15.5Introduction to FSSC 22000
- 15.6Role of Certification Bodies
- 15.7Role of Accreditation
- 15.8German Accreditation Body (DAkkS) and the German Accreditation Framework
- 15.9Preparing for a Third-Party Food-Safety Audit
- 15.10Certification Audit Versus Government Food Inspection
Preparing for a Third-Party Food-Safety Audit
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