Introduction to HACCP
- What is HACCP?
- Scope of HACCP?
- Why to HACCP?
- HACCP Pre-Requisite Programs
- Understanding Food Hazards
- HACCP Preliminary Steps
- HACCP Seven Principles
- Why Does HACCP Fail?
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 training@foodvisioninc.com 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 (where applicable) (multiple choice, true/false etc). You need to watch all the videos to complete the course.
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.
- Basic Instructions
- Introduction
- Module 1: HACCP Overview, Scope, and Application
- Part 1 of 3, What is HACCP?
- Part 2 of 3, Why to Produce Safe Food or Benefits of having...
- Part 3 of 3, HACCP Foundation or Food Safety Pre-Requisites
- Module 2: Food Safety Hazards
- Part 1 of 4, Food Hazards and their Controls – Overview
- Part 2 of 4, Biological Hazards
- Part 3 of 4, Chemical Hazards
- Part 4 of 4, Physical Hazards
- Module 3: How to HACCP? HACCP Preliminary Steps
- Module 4: How to HACCP? HACCP Seven Principles
- Part 1 of 5, Hazard Analysis or CCP Identification
- Part 2 of 5, Establishing Critical Limits
- Part 3 of 5, Establishing Monitoring Procedures
- Part 4 of 5, Establishing Corrective Actions Procedures
- Part 5 of 5, Establishing Verification or Record Keeping Pro...
- Module 5: HACCP Related Regulations
- Module 6: Why HACCP Fail?
- Lesson Learned
- Review Quiz - Guided
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