Iso 22000 (Haccp, Prps, Oprps And Ccps) 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...

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