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所在平台: Udemy |
课程主页: https://www.udemy.com/course/haccp-foundation-course/
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课程名称: HACCP基础课程（认证） 课程概述: 此HACCP课程经过认证，由国际HACCP联盟的认证讲师授课。危害分析与关键控制点（HACCP）体系是食品安全管理的最低要求，构成了CODEX以及ISO 22000:2018和FSSC 22000 v5.1等食品安全管理系统的基础。该综合课程教授您如何通过12个步骤实施HACCP，包括五个初步步骤和七个HACCP原则。另外，您将深入理解HACCP如何与公司的质量管理体系结合，以预防食源性疾病，满足监管要求和利益相关者的法律责任。 五个初步步骤： 1. 组成HACCP团队 2. 描述产品 3. 确定产品的预期用途 4. 构建流程图 5. 对流程图进行现场验证 HACCP原则： 6. 原则1：识别危害 7. 原则2：确定关键控制点（CCPs） 8. 原则3：为每个CCP建立临界限 9. 原则4：建立对临界限的监控 10. 原则5：建立纠正措施 11. 原则6：建立验证程序 12. 原则7：建立文件和记录保持程序 学习目标: 完成本课程后，您将能够： - 识别和解释HACCP与食品安全之间的关系。 - 描述HACCP的历史。 - 讨论实施HACCP的好处。 - 回顾前提程序。 - 识别和控制危害。 - 讨论HACCP的五个初步步骤和七个原则。 - 理解如何实施和维持HACCP程序。 - 准备认证。 - 识别影响HACCP实施的监管问题。
Accredited HACCP Course: This HACCP course is accredited, and the trainer is a certified instructor with the International HACCP Alliance. The Hazard Analysis and Critical Control Point System (HACCP) is a minimal food safety requirement that is foundational to CODEX and food safety management systems such as ISO 22000:2018 and FSSC 22000 v5.1.This comprehensive course teaches you how to implement HACCP in 12 steps, including five initial steps and the seven principles of HACCP shown below. In addition, you will better understand how HACCP integrates with a company's quality management system to prevent foodborne illnesses, how to meet regulatory requirements and the legal responsibilities of stakeholders.Five initial steps1. Assemble the HACCP team2. Describe the product3. Identify its intended use4. Construct a flow diagram5. Perform On-site verification of the flow diagramHACCP principles6. Principle 1: Identify hazards7. Principle 2: Determine the Critical Control Points (CCPs)8. Principle 3: Establish critical limits for each CCP9. Principle 4: Establish monitoring of critical limits10. Principle 5: Establish corrective actions11. Principle 6: Establish verification procedures12. Principle 7: Establish documentation and record-keeping proceduresLearning ObjectivesAt the end of this course, you should be able to:· Recognize and explain the relationship between HACCP and food safety.· Describe the history of HACCP· Discuss the benefits of implementing HACCP· Review Prerequisite Programs· Identify and control hazards· Discuss the five preliminary steps and the seven principles of HACCP· Understand how to implement and maintain a HACCP program· Prepare for certification· Recognize regulatory issues affecting HACCP implementation
