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Iso 22000 (Haccp, Prps, Oprps And Ccps) For Food Safety
Last updated 3/2022
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 830.88 MB | Duration: 1h 25m

Hazard Analysis and Critical Control Points, Prerequisite and Operational Prerequisite Programs for Food Safety​

What you'll learn
Foundations of Hazard Analysis and Critical Point (HACCP)
Fundamentals of Prerequisite Programs (PRPs) and Operational Prerequisite Programs (oPRPs)
Fundamentals of Critical Control Points (CCPs)
Applications of HACCP, PRPs, oPRPs and CCPs in Food Safety
Basics of Food Safety and Food Safety Systems Requirements.
Requirements
Internet Access
Description
The course begins by introducing you to the basics of food safety, food quality and process-related activities. And goes further to explain the following in details, incorporating specific requirements of ISO 22000 standards:Hazard Analysis and Critical Control Points (HACCP)This section of the course is designed for individuals working in the food; food packaging, food processing, packaging manufacturing and/or related industry who want to enhance their skills in HACCP implementation and audit.In this section, you will learn how to implement and manage the Hazard Analysis and Critical Control Points (HACCP) system designed by the Food and Drug Administration (FDA) as part of food safety management system for controlling food and related hazards. You will learn the following in this section:What HACCP isBuilding a HACCP systemWhy use HACCPHACCP principlesDocumentation and records in HACCP implementationVerification activitiesMonitoring proceduresCritical limitsCorrective Actions CCPs, OPRPs and PRPsThis aspect of the course will enable you select control measures based on the requirements of ISO 22000 and guidelines of ISO/TS 22004. The section introduces basic concepts relating to Critical Control Points (CCPs), Operational Prerequisite Programs (oPRPs), Prerequisite Programs (PRPs) and risk management in food safety.This section is very vital for organizations gearing towards FSSC 22000 implementation and certification. Here, you will learn how to determine critical control points (CCPs), Operational prerequisite programs (oPRPs) and Prerequisite programs (PRPs) as per the requirement of the standard.Course BenefitsSuperior food hygieneHigh quality public/company imageReduction in business riskCompliance with legal requirementsThe course consists of FREE downloadable templates, white papers and other resources that you can practice with to enhance your skills or customize for your personal and/or professional usage.
Overview
Section 1: Course Introduction
Lecture 1 Course Introduction
Section 2: Foundations of Food Safety
Lecture 2 Food Safety Terminologies
Lecture 3 Food Safety and Process-Related Terms
Lecture 4 Quality and Food Safety
Section 3: Hazard Analysis and Critical Control (HACCP)
Lecture 5 Introduction
Lecture 6 HACCP Definitions
Lecture 7 Why use HACCP
Lecture 8 Building a HACCP System
Lecture 9 Principles of HACCP Development
Lecture 10 HACCP and Food Safety Certification Programs
Lecture 11 Developing a HACCP Plan
Lecture 12 Documentation and Records
Lecture 13 Verification Activities
Lecture 14 Monitoring Procedures
Lecture 15 Critical Limits
Lecture 16 Corrective Actions
Section 4: PRPs, oPRPs and CCPs
Lecture 17 Introduction
Lecture 18 HACCP and Risk assessment
Lecture 19 Categories of Control Measures
Lecture 20 Prerequisite Program (PRP)
Lecture 21 Operational Prerequisite Program (oPRP)
Lecture 22 When to determine and apply control points
Section 5: Clause 8 Requirements of ISO 22000 Standard
Lecture 23 Hazard Identification, Analysis and Assessment
Lecture 24 Selection and Categorization of Control Measures
Lecture 25 CCPs, PRPs, OPRPs, Critical Limits, Action Criterion and Monitoring
Lecture 26 Control of monitoring, measuring & verification of PRPs & Hazard Control Plan
All food handlers,All food safety team members,Business owners or any person in charge of food premises,QA/QC managers,Production / manufacturing supervisors and managers,HACCP team members,Operations personnel and managers

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