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所在平台: Udemy |
课程主页: https://www.udemy.com/course/hazard-analysis-critical-control-point-haccp-certification/
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Coursera 上的《HACCP - 危害分析关键控制点认证》课程旨在帮助您掌握食品安全系统中至关重要的 HACCP (危害分析关键控制点) 体系。该课程将引导您完成制定 HACCP 计划所需的十二个关键步骤。 课程将按顺序讲解以下步骤： * **建立 HACCP 团队** * **描述产品** * **确定产品的预期用途** * **绘制产品流程图** * **现场确认流程图** * **识别和分析危害 (原则 1)** * **确定关键控制点 (CCPs) (原则 2)** * **为每个 CCP 建立关键限度 (原则 3)** * **建立监控程序 (原则 4)** * **建立纠正措施 (原则 5)** * **验证 HACCP 计划 (原则 6)** * **保存记录 (原则 7)** 通过学习，您不仅能深入理解 HACCP 的七项基本原则，还将掌握识别食品生产过程中潜在危害、确定和监控关键控制点以及制定相应纠正措施的方法。此外，课程还将涵盖基础的食品安全知识，常见的食源性疾病及其预防措施，帮助您确保所服务或销售的食品安全可靠。
Every operation serving or selling food needs to have a food safety system in place that is designed specifically to guarantee the food being served is safe to eat. This specific food safety system is called HACCP for Hazard Analysis and Critical Control Point. There are twelve tasks required to develop a HACCP plan and these are designed to ensure that the seven principles are applied correctly. Principle 1, which is to conduct a hazard analysis, requires that the first five tasks have all been addressed in a logical and honest manner so that all real hazards associated with the commodity have been identified. The training will cover the 12 task/steps in the following order:Task 1 - Establish a HACCP teamTask 2 - Describe the productTask 3 - Identify the product's intended useTask 4 - Draw up the commodity flow diagramTask 5 - On-site confirmation of flow diagramTask 6 - Identify and analyse hazard(s) - (Principle 1)Task 7 - Determine the critical control points (CCPs) - (Principle 2).Task 8 - Establish critical limits for each CCP - (Principle 3)Task 9 - Establish a monitoring procedure - (Principle 4)Task 10 - Establish corrective action - (Principle 5)Task 11 - Verify the HACCP plan - (Principle 6)Task 12 - Keep a record - (Principle 7)In addition, you will learn about food safety, common foodborne illness and basic ways of preventing foodborne illnesses.
