Haccp Advanced Course

HACCP system monitoring, validation and verification.

What you'll learn

Differentiate between verification and validation activities.

Identify the components and requirements of prerequisite program verification.

Understand CCP monitoring.

Identify the components of CCP verification.

Identify the components of the HACCP system verification.

Identify the components of HACCP plan validation.

Identify regulatory requirements for verification and validation.

Requirements

Before starting this course, learners would benefit by having prior knowledge and experience in the following:

HACCP introductory/foundation course

Good Manufacturing Practices, Prerequisite Programs

Working in a food manufacturing, catering or retail establishment

Description

This course builds on the HACCP introductory/foundation course and teaches participants the importance of validation, monitoring, and verification of the HACCP system, which includes the prerequisite programs and critical control points; how to differentiate validation, monitoring, and verification; methods for conducting these activities; and the legislative responsibilities for their enforcement. The Hazard Analysis and Critical Control Point System (HACCP) is a minimal food safety requirement foundational to CODEX and food safety management systems such as ISO 22000:2018 and FSSC 22000 v5.1.This course aims to provide participants with the knowledge and skills for validating, monitoring, and verifying HACCP systems using guidelines from the CODEX Alimentarius Commission and the USDA FSIS.Before starting this course, learners would benefit from prior knowledge of the HACCP introductory/foundation course, which can be taken here on Udemy. Upon completing the course, you will receive a certificate of completion from Udemy.COURSE OUTLINE:SECTION 1: HACCP OVERVIEW• Review PRPs, the five preliminary steps of HACCP, and the seven HACCP Principles.• Define verification and validation.SECTION 2: PRP VERIFICATION• Develop a common understanding of PRPs applicable to HACCP and other FSMS, e.g., ISO 22000 and FSSC 22000.• Understand the concept of PRP verification and validation.• Identify verification and validation activities for PRPs, such as environmental monitoring.• Identify examples of specific activities for PRP verification and validation.SECTION 3: CCP DETERMINATION, MONITORING AND VERIFICATION.❑ Understand the components of CCP monitoring and verification, including:• CCP determination• Critical limits• Monitoring: what, when, how, who?• Corrective action and record keeping• Verification activities❑ Identify specific examples of each CCP monitoring and verification activity by examining a case study.• Identify parties responsible for, and the frequencies (when and how often) of, conducting CCP verification activities.• Identify the CCP verification records.SECTION 4: HACCP SYSTEM VERIFICATION• Describe the components of a HACCP system verification.• Identify examples of activities conducted in a HACCP system verification.• Identify parties responsible for, and the frequencies (when and how often) of, conducting HACCP system verification activities.• Identify the HACCP system verification records.• Demonstrate how to interpret and utilize the results of a HACCPsystemmverificationn.SECTION 5: HACCP PLAN VALIDATION• Contrast the differences between HACCP system verification and HACCP plan validation.• Propose how to evaluate the Hazard Analysis and other components of a HACCP plan.• Identify examples of activities conducted in a HACCP plan validation.• Identify parties responsible for conducting HACCP plan validation activities and their frequencies.• Identify the HACCP plan validation records.• Demonstrate how to interpret and utilize the results of a HACCP plan validation.SECTION 6: HACCP Regulations• Recognize the regulatory requirements related to verification and validation (“reassessment”) requirements.• Identify current, pending, and proposed agency activities relating to verification and validation

Overview

Section 1: Introduction and HACCP overview.

Lecture 1 Introduction

Lecture 2 Course objectives

Lecture 3 Course outline

Lecture 4 Definitions of the terms relevant to this course

Lecture 5 HACCP Overview/review

Lecture 6 Hazards

Lecture 7 Hazard analysis and risk assessment.

Lecture 8 Quiz 1

Section 2: Prerequisite programs monitoring and verification.

Lecture 9 PRPs

Lecture 10 How to monitor and verify your PRPs

Lecture 11 Quiz 2

Section 3: CCP determination, monitoring and verification

Lecture 12 CCP determination and monitoring.

Lecture 13 CCP verification

Lecture 14 Quiz 3

Section 4: HACCP system verification, validation and monitoring.

Lecture 15 HACCP system verification

Lecture 16 Review of the definitions of validation, verification and monitoring.

Lecture 17 HACCP system verification procedures

Lecture 18 Case study#1: differentiating validation, verification and monitoring.

Lecture 19 Quiz 4

Section 5: HACCP plan validation

Lecture 20 HACCP plan validation

Lecture 21 HACCP plan validation activities

Lecture 22 Validation process steps

Lecture 23 Validation outcomes

Lecture 24 The role of microbiological testing

Lecture 25 Case study #2: verification steps for a meat establishment

Section 6: HACCP Regulatory requirements

Lecture 26 Regulatory requirements

Lecture 27 Enforcement responsibilities

Section 7: Summary, review and final quiz.

Lecture 28 Summary and review.

Lecture 29 Final quiz 6

Food producers, manufacturers.,Food safety & quality control managers.,Those involved in CCP monitoring.,Those involved in HACCP plan and HACCP system validation and verification exercises.,Students of food science, food safety, food production etc.