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所在平台: Udemy |
课程主页: https://www.udemy.com/course/haccp-for-food-safety-foundational-course-for-iso-22000/
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课程简介：食品安全的HACCP（危害分析和关键控制点）是一项源于1960年代的系统，近年来已成为基于风险的食品安全体系中最常引用的方法，纳入了全球标准如全球食品安全倡议。本课程涵盖了由食品法典委员会制定的12个步骤，旨在为特定食品产品开发和实施HACCP计划。这一序列包括5个准备步骤和7个基于HACCP七项原则的步骤。 课程内容： - 组建HACCP团队（ISO 22000:2018 第5.3条） - 描述产品、原材料及包装（ISO 22000:2018 第8.5.1.2和第8.5.1.3条） - 确定目的使用（ISO 22000:2018 第8.5.1.4条） - 构建流程图（ISO 22000:2018 第8.5.1.5条） - 进行现场确认流程图（ISO 22000:2018 第8.5.1.5条） HACCP七项原则的步骤包括： 1. 列出所有潜在危险，进行危害分析并考虑控制措施。 2. 确定关键控制点（CCP）。 3. 为每个CCP建立临界限。 4. 建立监测系统。 5. 建立纠正措施。 6. 建立验证程序。 7. 建立文档和记录保存。 本课程深入探讨HACCP各个步骤，同时重点介绍HACCP体系的关键要点，包括： - HACCP是识别和监控食品安全危害（生物、化学或物理）的产品安全管理系统。 - 危害分析是建立关键控制点的基础。 - HACCP的实施主要依赖于良好的常识和预防性考虑，以便在问题发生之前予以解决。 - HACCP被国际认可为生产安全食品的最有效方法，采取逻辑和常识的方式控制食品安全。 - HACCP可以在整个食品供应链中应用，从初级生产（如农民、种植者）到消费者。 课程将帮助食品行业的公司应对可持续经营所需的所有重要考虑因素。 课程大纲： 第一部分将深入探讨HACCP的概念和原则。 第二到第四部分将引导您如何开始实施HACCP，从准备文档到进行危害分析，再到实施和验证您的执行情况。
The Hazard Analysis and Critical Control Point system, or HACCP for short, was created in the 1960's. In recent years it has become the most commonly cited methodology for a risk-based food safety system, included in global standards such as the Global Food Safety Initiative.This course covers a sequence of 12 steps created by the Codex Alimentarius to develop and implement a HACCP plan for a particular food product. The sequence includes 5 preparatory steps that provide guidance and are also considered to be necessary preliminary steps, followed by seven steps that address the seven principles of HACCP as follows:Assemble HACCP team (ISO 22000:2018 Clause 5.3)Describe Product (ISO 22000:2018 Clause 8.5.1.2), Raw Material, Packaging (ISO 22000:2018 Clause 8.5.1.3)Identify Intended Use (ISO 22000:2018 Clause 8.5.1.4)Construct Flow Diagram (ISO 22000:2018 Clause 8.5.1.5)Perform On-site Confirmation of Flow Diagram (ISO 22000:2018 Clause 8.5.1.5)[Principle 1] List all potential hazard, conduct a Hazard Analysis and consider control measures (ISO 22000:2018 Clause 8.5.2-8.5.3)[Principle 2] Determine the Critical Control Points (ISO 22000:2018 Clause 8.5.4)[Principle 3] Establish Critical Limits for each CCP (ISO 22000:2018 Clause 8.5.4)[Principle 4] Establish a Monitoring System (ISO 22000:2018 Clause 8.5.4.3)[Principle 5] Establish Corrective Action (ISO 22000:2018 Clause 8.5.4; 8.9.2; 8.9.3)[Principle 6] Establish Verification Procedures (ISO 22000:2018 Clause 8.7; 8.8; 9.2)[Principle 7] Establish Documentation and Record Keeping (ISO 22000:2018 Clause 7.5)As we go in-depth into each steps of the HACCP, here are the key highlight of the HACCP system that we would cover in the course:The HACCP is a product safety management system that identifies and monitors specific foodborne hazards (biological, chemical or physical) that can adversely affect the safety of the food product.Hazard analysis serves as the basis for establishing critical control points (CCPs) or steps in the process that must be controlled to ensure the safety of the food product.HACCP programmes involve primarily the application of good common sense and preventive considerations to address situations before they become problems.The HACCP practice is recognised internationally as the most effective way to produce safe food through a logical and common sense approach to control food.The application of HACCP is possible throughout the food supply chain from primary production (with farmers, growers) to the consumer.The major thrusts of HACCP are the determination of how and where food safety hazards may exist and how to prevent their occurrence, thus demonstrating due diligence.As a company in the food industry, this course would help you to address all the important considerations for making your business a sustainable one.--Course Outline:In Section 1, we will be delving into the concepts and principles of HACCP.Section 2 to 4 will be a walkthrough of how you can start on the path to HACCP - from preparing your documentation, to conducting hazard analysis, to implementation and verification of your implementation!
