Learning Outcomes

Introduction to HACCP

Food Safety Hazards

Application of Risk Analysis to Food Safety

Prerequisite Programmes of HACCP

HACCP Principles

Form a HACCP Team

Implementation and Maintenance of the HACCP Plan

Lesson Summary

In this module, we will examine hazard analysis, its history, and its purpose. Furthermore, we will examine the potential health hazards associated with food safety, followed by a discussion about the application of risk analysis to food safety hazards. We will also discuss HACCP principles and prerequisite programs.

Course assessment

This free online food safety course lays out the seven steps of HACCP to help you prevent food contamination hazards.

Hazard Analysis Critical Control Points (HACCP)

This food protection training course provides a basic overview of hazard analysis and critical control points (HACCP) and the management strategy that addresses food safety. We then discuss how food can be exposed to harmful biological and chemical hazards, resulting in contamination, and outline the preventive measures designed to keep food safe to eat. We also cover food safety risk analysis and the best practices of the HACCP system.

Food Processing Industry and HACCP

Hazard or Risk?

Terms and Definitions

This module introduces the learner to the food processing industry, its importance worldwide, and its different sectors, emphasizing the need to ensure the safety of processed foods. The significance of HACCP as the globally recognized food safety system will be reviewed along with the important terms in this regard.

HACCP Prerequisite Programs (PRPs) - Part 1

HACCP Prerequisite Programs (PRPs) - Part 2

HACCP Preliminary Steps

In this module, you will be introduced to the prerequisite programs (PRPs) that have to be in place before the implementation of HACCP system in your food processing establishment. An overview of good practices along with the five preliminary steps of HACCP (the start point of HACCP implementation) will be studied and discussed in detail

The Seven Principles of HACCP (Part 1)

The Seven Principles of HACCP (Part 2)

Practical Application of HACCP

In this module, learners will be introduced to the seven principles of HACCP system and will gain an in-depth knowledge about the implementation of each principle. Moreover, a practical exercise  is included to help learners easily apply the HACCP system within their food establishments.

Implementation of HACCP Food Safety System in the Food Processing Industry - Assessment

Learn how to implement the HACCP food safety system worldwide in this free online food safety and protection course.

Implementation of HACCP Food Safety System in the Food Processing Industry

This food safety course covers the implementation of the ‘Hazard Analysis and Critical Control Points’ HACCP food safety system in the food processing industry. We explain how food is protected from contamination while being processed. We also show you how to properly implement the HACCP’s ‘prerequisite programs’ (PRPs) and lay out its preliminary steps and seven principles to make sure that food safety is protected in your establishment.

Personal Hygiene - Part 1

Personal Hygiene - Part 2

Personal Hygiene - Part 3

Water Quality - Part 1

Water Quality - Part 2

In this module you will learn about the principles and reasons for good personal hygiene and how to manage systems for personal hygiene. You will learn about how illnesses should be reported and about importance of water quality. Find out more about regulations and customer requirements related to water quality, ice and steam and learn about water wells and plumbing systems.

Pest Control - Part 1

Pest Control - Part 2

Product Contamination Control - Part 1

Product Contamination Control - Part 2

Product Contamination Control - Part 3

In this module, you will learn about the different kinds of pests that can be hazardous to food safety. You will be shown how to manage these pests and how to safely contain any contamination.

Control of Food Hazards: General and Specific - Part 1

Control of Food Hazards: General and Specific - Part 2

Control of Food Hazards: Allergens

Incident Management - Part 1

Incident Management - Part 2

In this module you will learn about different types of food safety hazards and how best to deal with them. You will also learn about food allergens and procedures that need to be followed when working with allergens and equipment used near allergens. Finally, will also discuss incident management.

Food Safety Knowledge - Basic Level Requirements - Course Assessment

Learn how to handle and store your food properly to prevent food-borne illnesses with this Food Safety Knowledge course.

Food Safety Knowledge - Basic Level Requirements

If not handled properly, the food that you serve may cause severe discomfort, illness, and even death. This makes it crucial for everyone, particularly those in the hospitality industry, to understand that their behavior directly contributes to the safety of the food they serve. This course will teach you how to properly handle, prepare, and store food so that the meals you make and contribute to are safe for everybody who enjoys them.

HACCP Principles and Regulations

How to Do a HACCP Study

Hazards, Significance, and Control

In this module, you'll learn the foundation of the HACCP system. You will comprehend the overall process, how to identify hazards, establish critical control points, and develop effective monitoring procedures. Also, the lessons cover a complete guide for setting corrective and verification actions to ensure the effectiveness of the HACCP system.

Designing Food Safety

Implementation, Verification, and Maintenance in HACCP

HACCP Application in Supply Chain

Other Applications of HACCP Systems

This module discusses safety design and HACCP across the supply chain. You'll learn to build, implement, monitor, and manage an effective HACCP system. You'll also study the impacts of HACCP in packaging, primary manufacturing, and supply chain. Finally, you'll explore the HACCP's benefits in industry and food services.

Hazard Analysis and Public Health: A HACCP Approach - Course Assessment

This free online food safety course explains how to use the HACCP system to manage risk and protect public health.

Hazard Analysis and Public Health: A HACCP Approach

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.

Introduction to Food Safety

The Food Production Chain

What is Meant by GMP – Terms and Definitions

Design Requirements

Facilities and Equipment

Maintenance, Cleaning, and Disinfection

Personal Hygiene

Hand Washing

Training and Competence

Control of Operations

Transportation

Product Information and Consumer Awareness

Food Safety: Good Manufacturing Practices (GMP) Training - Assessment

This free online course covers food safety across the food chain, focusing on Good Manufacturing Practices (GMP).

Food Safety: Good Manufacturing Practices (GMP) Training

The way food is manufactured plays a vital role in ensuring food safety, which can be achieved through Good Manufacturing Practices (GMP). This course covers every stage of the food production chain, teaching proven GMP methods to control hazards, maintain sanitation, and meet key standards. This course was reviewed and approved by a qualified subject matter expert, Youssef Bensghir, MSc Food Quality Management. Enrol to enhance food safety.

Historical Evolution of Food Safety Management

Publication and Structure of ISO 22000:2018

Key Terms and Foundational Concepts

Organisational Context and Leadership Commitment

Risk Management and Resource Support

Operational Control and Process Implementation

OPRPs versus CCPs

Monitoring, Measurement, and Performance Analysis

Internal Audit and Management Review

Corrective Action and Continual Improvement

Achieving Continual Improvement in ISO 22000:2018

ISO 22000:2018 - Food Safety Management Systems (FSMS) Training - Assessment

This free online course explores key concepts and components of ISO 22000:2018 needed for Food Safety Management Systems

ISO 22000:2018 - Food Safety Management Systems (FSMS) Training

Did you know food safety issues affect millions worldwide each year? ISO 22000:2018 helps organisations identify, prevent, and control hazards across the entire food chain, from farm to plate. This course covers key components from fundamentals to assessment, showing why proper implementation is crucial. This course was reviewed and approved by Youssef Bensghir, MSc in Food Quality Management. Enrol now to participate in overall public health.

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