ISO 220002018 HACCP Hazard Analysis Critical Control Point

Learn All About HACCP And How To Build The HACCP From Scratch For Your Own Organization Utilizing ISO 22000:2018
ISO 220002018 HACCP Hazard Analysis Critical Control Point
File Size :
2.99 GB
Total length :
3h 24m

Category

Instructor

Magine Solutions Team

Language

Last update

Last updated 10/2022

Ratings

4.4/5

ISO 220002018 HACCP Hazard Analysis Critical Control Point

What you’ll learn

Introduction To HACCP
Types of Food Safety Hazards
Assemble The HACCP Team
Describe The Product
Describe The Intended Use And Consumers
Create and Verify The Flow Diagram
Conduct Hazard Analysis
Establish Critical Limits
Establish Corrective Actions
Establish Verification Procedures
Establish Record Keeping and Documentation Procedures

ISO 220002018 HACCP Hazard Analysis Critical Control Point

Requirements

There Are No Requirements Necessary To Enroll. I Only Ask To Come Open-Minded And Ready To Learn.

Description

——————————————————–COMPLETE COURSE DESCRIPTION:——————————————————–What is the connection between space exploration and the food in your pantry, on the grocery shelves, or the one you are eating? This is not a conspiracy. Want to know?The answer is… H-A-C-C-P. In this course, we will discover how space exploration not only pushed the limits of human knowledge but also opened the way that propelled the food industry to ensure food that is safe for consumption – anytime, anywhere, for everyone.HACCP stands for Hazard Analysis and Critical Control Points. It is a system widely used in the food manufacturing industry as a proactive and systematic tool to identify the potential risks and the critical control points (or CCP) in the ingredients, processes, and environment in the manufacturing of food. There are 12 steps involved in developing the HACCP Plan and this course will guide you in each step through comprehensive discussion and examples. Exams and self-paced activities test your understanding and practice as you learn the concepts.I am your guide in this course. My name is Johnathan Miller. I have been in the food industry for 10+ years and have an extensive experience in food safety management and HACCP development and implementation. After completing the course, you will be ready to create the HACCP Plan for your organization and contribute toward food safety.Enrolling in this course proves your commitment to food safety. I look forward to seeing you in this course and let us learn together!——————————————————–Food is an essential need of humans. We consume food to nourish ourselves or satisfy our cravings. Food has been part of our evolution as humans – developing ways to gather, store, make, and cook.One of the key discoveries in our history was made by microbiologist Louis Pasteur. Food spoils due to microorganisms. To prevent spoilage, food can be preserved by destroying or not allowing the microorganisms in food. This theory led to different ways of preserving food. The main idea is to control the temperature and reduce the water content in food to not support the growth of these microorganisms.With this theory, food preparation and manufacturing have improved significantly throughout the years. The advancement in technology and the growing demand bring food manufacturing to a different level and on a massive scale. Bringing food from its origin to supermarket shelves and on our tables has become the primary goal of the food industry. Aside from the logistics like transportation and storage, food safety and availability are factors to be considered.Food can now be prepared and served anywhere at any time – at homes, in schools, aboard airplanes and ships, and even in outer space. Did I mention outer space? Yes! In the 1950s, as space exploration was already taking off, the National Aeronautics and Space Administration or NASA saw the need for food for their astronauts during space travel. With the limitations in food preparation and storage in outer space, the food has to be “special” to overcome the limitations and bring proper nourishment to the astronauts.Of course, food must be safe as well so as not to introduce microbiological hazards into space. With NASA’s risk-based thinking and dedication to quality assurance, they wanted a controlled procedure and environment during the manufacture of food to ensure overall quality – not only during the finished goods inspection.So, in the 1960s, Pillsbury Company took on the challenge to manufacture the first space food with NASA’s directive to design a system for controlling food safety. Pillsbury developed the HACCP System.HACCP stands for Hazard Analysis and Critical Control Points.This is a system to prevent food safety hazards. HACCP is a systematic methodology to identify the potential risks and the critical control points (or CCP) in the ingredients, the processes, and the environment in the manufacturing of food.As space travel became longer, Pillsbury further improved the HACCP system in collaboration with NASA and the US Army to be a proactive system. This is the HACCP we now have today.In 1967, the US Food and Drug Administration (FDA) recognized HACCP and started implementing its concepts into the food manufacturing processes. It was then that the HACCP concepts made their way from the space program to commercial food manufacturing.This paved the way for HACCP to be recognized globally through the reports of international groups like the National Academy of Sciences in 1985, the International Commission for the Microbiological Specifications for Food in 1988, and the Codex Alimentarius Commission of the World Health Organization or WHO. It is considered an important element in the published standards of food safety management systems like ISO 22000, BRC Global Standard for Food Safety, and SQF Code.In its current form, HACCP has seven principles. These are the following:Principle 1: Analyze the Hazards. Potential food safety hazards are identified. These hazards can be physical, chemical, or biological hazards.Principle 2: Identify Critical Control Points. In a simple definition, these are the points in the manufacturing processes at which potential hazards can be controlled, reduced, or eliminated.Principle 3: Establish Critical Limits for each Critical Control Point. This sets the minimum or maximum limits for the control points, which include but are not limited to temperature and time.Principle 4: Establish Monitoring Procedures. These are the steps on the what, when, where, how and by whom, the critical points are monitored.Principle 5: Establish Corrective Actions. These are the actions to take when the critical limits are not met.Principle 6: Establish Verification Procedures. These are the steps to verify the measurements in the monitoring of the critical points; and last,Principle 7: Establish record-keeping and documentation procedures. This principle is about maintaining the records related to the HACCP system – hazard controlling and monitoring, corrective action implementation, and validation studies.In this course, we will be discussing in detail these seven principles and the other steps to establish and implement an effective HACCP system.——————————————————–Who are the Instructors?Your instructor, Johnathan Miller, is a certified food safety HACCP professional!With over 12 years of teaching and training experience, he is here to help you learn! This course sums up his 12 years of learning. Imagine the value every hour holds for you. So, don’t wait and get started right away!We have a 30-day 100% money-back guarantee, so if you aren’t happy with your purchase, we will refund your course – no questions asked! – though this will never be needed.We can’t wait to see you on the course!Enroll now, and Let’s see you on the Inside!Johnathan Miller, from MagineSolutions.——————————————————–

Overview

Section 1: Introduction To HACCP

Lecture 1 Introduction To HACCP

Lecture 2 Course Activities Introduction

Section 2: Types of Food Safety Hazards

Lecture 3 Important Tips For This Course!

Lecture 4 Types of Food Safety Hazards

Section 3: Step 1: Assemble The HACCP Team

Lecture 5 Step 1: Assemble The HACCP Team

Section 4: Step 2: Describe The Product

Lecture 6 Step 2: Describe The Product

Lecture 7 Course Check-In

Section 5: Step 3: Describe The Intended Use And Consumers

Lecture 8 Step 3: Describe The Intended Use And Consumers

Section 6: Step 4: Create The Flow Diagram

Lecture 9 Step 4: Create The Flow Diagram

Section 7: Step 5: Verify The Flow Diagram

Lecture 10 Step 5: Verify The Flow Diagram

Section 8: Step 6: Conduct Hazard Analysis

Lecture 11 Step 6: Conduct Hazard Analysis

Section 9: Step 7: Determine Critical Control Points

Lecture 12 Step 7: Determine Critical Control Points

Section 10: STEP 8: Establish Critical Limits

Lecture 13 STEP 8: Establish Critical Limits

Section 11: STEP 9: Establish Monitoring Procedures

Lecture 14 STEP 9: Establish Monitoring Procedures

Section 12: STEP 10: Establish Corrective Actions

Lecture 15 STEP 10: Establish Corrective Actions

Section 13: STEP 11: Establish Verification Procedures

Lecture 16 STEP 11: Establish Verification Procedures

Section 14: STEP 12: Establish Record Keeping and Documentation Procedures

Lecture 17 STEP 12: Establish Record Keeping and Documentation Procedures

Section 15: Implementing HACCP

Lecture 18 Implementing HACCP

Section 16: Summary

Lecture 19 Summary

Section 17: ISO 22000: Food Safety Management Course Preview

Lecture 20 Introduction To The Course

Lecture 21 Introduction To The FSMS

Lecture 22 Process Approach PDCA Cycle

Lecture 23 Risk Based Thinking

Lecture 24 High-Level Structure

Section 18: ISO 31000 Enterprise Risk Management Course Preview

Lecture 25 Introduction To The Course

Lecture 26 Introduction To The Risk Management

Lecture 27 Clarity of Risk

Lecture 28 Risk Vs. Issue

Lecture 29 Risk Appetite Vs. Risk Tolerance

Lecture 30 Definition of Risk Management

Section 19: ISO 22301 Business Continuity Management Course Preview

Lecture 31 Course Overview

Lecture 32 Common Business Continuity Myths And Misconceptions

Lecture 33 Key Terms In BCM

Lecture 34 What is ISO 22301

Lecture 35 The PDCA Cycle

Lecture 36 What Are The Advantages of BCM?

Section 20: Extras!

Lecture 37 Transcript

Lecture 38 Bonus Lecture

The Ideal Student For This Course Is Anyone Who Wants To Learn About HACCP Or An Existing Professional Who Wants To Expand On Their Current Skills.

Course Information:

Udemy | English | 3h 24m | 2.99 GB
Created by: Magine Solutions Team

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