1 905 556 2255
solutions@fvprolearn.com
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$550 USD
Total Chapters
14
Quizzes
33
Duration
N/A
Skill level
Expert
Language
English
Participation Certificate
Yes
Qualification Certificate
Yes
Advanced HACCP Series

Advanced HACCP - HACCP Verification & Validation

Last updated 27 May 2024
FVPRO Learn

The training on Advanced HACCP – HACCP Verification and Validation has the following learning objectives.

  • HACCP History and Scope’s Overview
  • Monitoring, Verification and Validation
  • Verification of Food Safety Pre-Requisites
  • Verification of CCPs and Preventive Controls
  • HACCP Systems Verification
  • HACCP Plan Validation
  • HACCP Validation and Regulatory Requirements.
  • HACCP System Maintenance, Sustainability and Continuous Improvement or Challenges

When does the training start and finish?

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.

 How do I access the course?

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.

What are the advantages of taking trainings online?

Online trainings provide unparalleled convenience and flexibility. You can take the training anytime and anywhere; on any device you own.

How do I ask questions?

You can email your instructor directly at training@foodvisioninc.com or utilize the training discussion board.

Language(s) in which the training is offered?

Currently trainings are offered in English language only.

In which format training is offered?

Training is in audio visual format. You need to watch all the videos. 

What are the required language skills, literacy skills, and any other pre-requisites?

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.

What are the requirements to complete/qualify this training?

Conceptual understanding from video lectures will be examined by an exam (where applicable) (multiple choice, true/false etc). You need to watch all the videos to complete the course.

When will I get my test results? (if applicable)

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.

Will I be awarded a completion certificate?

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.

What is the Refund policy?

Full refund before the course is attempted, No refund will be processed if a candidate has started a course.

  • Basic Instructions

  • Introduction – Advanced HACCP For Manufacturing

  • Module 1 – HACCP System’s Overview, Foundation & Application
  • Part 1 of 4 - What is HACCP?
  • Part 2 of 4 – HACCP Foundation/ Food Safety Pre-Requisites
  • Part 3 of 4 – HACCP Application – Five Preliminary Steps
  • Part 4 of 4 – HACCP Application – Seven Principles

  • Module 2 – Monitoring, Verification and Validation

  • Module 3 – Verification of Food Safety Pre-Requisites
  • Part 1 of 4 : Verification of Pre-requisites
  • Part 2 of 4 : Verification of Pre-requisites
  • Part 3 of 4 : Verification of Pre-requisites
  • Part 4 of 4 : Verification of Pre-requisites

  • Module 4 – Food Hazards and their Controls
  • Part 1 of 5 – Food Hazards and their Controls – Overview
  • Part 2 of 5 – Biological Hazards
  • Part 3 of 5 – Chemical Hazards
  • Part 4 of 5 – Physical Hazards
  • Part 5 of 5 – Why to Produce Safe Food/ Benefits of having a...

  • Module 5 – Verification of CCPs and Preventive Controls
  • Part 1 of 3: What to Verify – USDA Sites CCP Verification?
  • Part 2 of 3: What to Verify – FDA Sites CCPs and Preventive...
  • Part 3 of 3: Verification of CCPs and Preventive Controls
  • Lesson Learned

  • Module 6 – HACCP System Verification
  • Part 1 of 5: HACCP System Verification and Reassessment – Ov...
  • Part 2 of 5: HACCP System Verification and Reassessment – FD...
  • Part 3 of 5: HACCP System Verification and Reassessment – US...
  • Part 4 of 5: HACCP System Verification Essentials
  • Part 5 of 5: Role of Regulatory Authority in HACCP System Ve...
  • Module 6 - Lesson Learned

  • Module 7 – HACCP Plan Validation, Assessment or Revalidation
  • Part 1 of 4: HACCP Plan Validation – Overview
  • Part 2 of 4: HACCP Plan Validation – USDA Sites
  • Part 3 of 4: Guidance Docs, Reference Doc and Best Practices
  • Part 4 of 4: HACCP Plan Validation – FDA Sites
  • Module 7 - Lesson Learned

  • Module 8 – HACCP Validation and Regulatory Compliance
  • Part 1 of 4: USDA and FSIS Regulations
  • Part 2 of 4: FSIS Responsibilities
  • Part 3 of 4: Food Safety and Modernization Act - FSMA
  • Part 4 of 4: FDA Regulatory Reference/ FDA Mandated HACCP
  • Module 8 - Lesson Learned

  • Module 9 – Record Keeping, Implications and Challenges
  • Part 1 of 3: Why Record Keeping?
  • Part 2 of 3 : USDA HACCP and FDA Food Safety Plan’s record k...
  • Part 3 of 3 : HACCP – Record Keeping
  • Module 9 - Lesson Learned

  • Module 10 – HACCP System Maintenance, Sustainability and Con...
  • Part 1: HACCP Maintenance and Sustainability Overview
  • Part 2 : HACCP Maintenance – 15 Steps of Goodness
  • Part 2 _ 1 : HACCP Maintenance – 15 Steps of Goodness – Sub...
  • Part 2 _ 2 : HACCP Maintenance – 15 Steps of Goodness – Sub...
  • Part 3: Keeping HACCP Alive
  • Part 4: HACCP Sustainability and Continuous Improvement
  • Module 10 - Lesson Learned

  • Module 11 – Challenges in HACCP Verification, Validation or...
  • Part 1 of 4: Advanced HACCP Challenges Overview
  • Part 2 of 4: Technical, Scientific and Regulatory Challenges
  • Part 3 of 4: Operational Excellence Challenges
  • Part 4 of 4: Organizations’ Cultural Challenges
  • Module 11 - Lesson Learned

  • Final Qualification Exam

INTRODUCTION – ADVANCED HACCP FOR MANUFACTURING

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