What You’ll Learn in Food Safety Fundamentals (HACCP1)
Learning Objectives of this training are,
- Foodborne illness prevention - Why to be a Safe Food Handler?
- Food Borne Illnesses or Food Contamination
- Nature of Contaminants or Hazards
- Food Safety Fundamentals or Pre-requisites
- Linking Food Safety Pre-requisites to HACCP
- Cross contamination control - Prevention of Cross Contamination or Control of Adulterants
- Allergen management - Control of Allergens or Operational Pre-requisites
- Hazard Analysis Critical Control Point (HACCP)
This training is completely self-paced, so you can begin at any time and set your own pace. Training duration is 30 days from signup/assigned date.
On purchase, or if company enrols you in a training, you will receive an email invitation to signup on the portal. Upon login you can access assigned/purchased trainings from "My Courses/Trainings" tab. You can access the trainings from any device with a live Internet connection. The training will work on a desktop, laptop, tablet, and smartphone.
Online trainings provide unparalleled convenience and flexibility. You can take the training anytime and anywhere; on any device you own.
You can email your instructor directly at [email protected] or utilize the training discussion board.
Currently trainings are offered in English language only.
Training is in audio visual format. You need to watch all the videos.
Trainee must have basic understandings of English language. Trainee must have a computer/mobile/tablet along with stable internet connection to attempt the training. Trainee must be familiar with basic use of computer.
Conceptual understanding from video lectures will be examined by an exam (multiple choice, true/false etc). You need to watch all the videos to complete the course. This course covers traceability and recall as part of its curriculum.
Soft copy of test results (if applicable) will be emailed right after test submission. You can always access your current and previous results from your portal using your credentials.
Course completion/qualification certificates will be awarded to qualifying trainees right after course completion or exam submission through email. Trainees can download and print it later from their respective portals.
Full refund before the course is attempted, No refund will be processed if a candidate has started a course.
Use separate equipment for raw and ready-to-eat foods, clean and sanitize surfaces, and train staff on proper handling. This is a key focus of the training.
See our Handling Food Allergen course for related controls.
Allergen management prevents cross-contact between allergenic and non-allergenic foods, protecting consumers with allergies and ensuring compliance with food safety regulations.
Deepen your skills with HACCP Foundation to build a complete food safety system.
Traceability tracks food from supplier to customer. A recall system removes unsafe products from the market. Both are covered in Module 6 of this course.
Learn more about traceability systems in Materials and Products Traceability.
Basic English understanding, a computer/mobile/tablet, and a stable internet connection.
- Food Safety Fundamentals _ HACCP 1 _ Overview
- Module 1 – Creating a Culture of Food Safety Excellence
- Part 1: The key focus of this Training – Food Safety Culture
- Part 2: Why to Follow Food Safety Fundamentals/ GMPs/ Food S...
- Part 3: What are Food Safety Fundamentals or GMPs in Food Pl...
- Module 2 – Premises/ Facility Plant and Ground
- Module 3 – Supplier Approval and Compliance
- Module 4 – Transportation and Storage
- Part 1: Incoming Materials Qualifications and Controls
- Part 2: Storage and Warehousing
- Part 3: Outbound Products Controls/ Shipping and Distributio...
- Module 5 – Facility Equipment and Utensils Control
- Part 1: Appropriate Equipment and Conveyance
- Part 2: Equipment Maintenance and Repairs
- Module 6 – Cleaning and Sanitation Management, Control of Ch...
- Part 1: Cleaning and Sanitation and Sanitary Operations – Ov...
- Part 2: How to Clean and Sanitize
- Part 3: Master Cleaning Schedule
- Part 4: Safe Handling of Chemicals
- Part 5: Pest Prevention
- Part 6: Handling Waste in a Food Plant
- Module 7 – Traceability and Recall Systems
- Part 1: Identification and Traceability
- Part 2: Recall and Withdrawal
- Module 8 – Operational Pre-requisites/ Products, and Process...
- Module 9 – Allergen Management
- Part 1 – Understanding Allergens
- Part 2 – Handling Allergen at Receiving
- Part 3 - Allergen Controls During Processing
- Part 4 – Handling Allergen Spillage
- Module 10 – Food Hygiene Program/ Employee Good Hygiene Prac...
- Part 1 – Why to be a safe Food Handler?
- Part 2 – Understanding Personal Hygiene
- Part 3 – Good Hygiene Practices
- Part 4 – Handwashing and Use of Gloves
- Part 5 – Employee Amenities or Employees Practices
- Module 11 – Personnel Development – Training and Education
- Module 12 – Advanced Building Blocks of Food Safety Manageme...
- Part 1 – Written Procedures and Record Keeping
- Part 2 – Verification and Validation of Food Safety Fundamen...
- Part 3 – Customer Complaints
- Part 4 – Crisis Management
- Part 5 – Corrective and Preventive Actions
- Part 6 – Environmental Monitoring Program
- Module 13 – HACCP – Hazards Analysis Critical Control Point
- Final Qualification Exam
FOOD SAFETY FUNDAMENTALS _ HACCP 1 _ OVERVIEW
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