The training on HACCP Refresher has the following learning objectives.
- Cross Contamination and Food Safety
- Learn History and the scope of HACCP
- How is HACCP linked with Food Safety Culture?
- Understand the link between GMPs and HACCP
- Food Hazards and their Controls
- How to Develop and Implement HACCP?
- How to Maintain and Validate HACCP Systems
- Why may 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.
- Introduction
- Module 1 – History and the scope of HACCP or Why HACCP?
- Module 2 – HACCP Building Blocks or Food Safety Pre-Requisit...
- Module 3 – Food Hazards or Contaminants and their Controls
- Module 4 – How to HACCP, HACCP Preliminary Steps
- Module 5 – Hazard Analysis – Risk Assessment (Principle 1)
- Module 6 – CCP Identification (Principle 2)
- Module 7 – Establishing Critical Limits (Principle 3)
- Module 8 – CCP Monitoring & Corrective Actions (Principle 4...
- Module 9 – Verification and Record Keeping (Principle 6 & 7)
- Module 10 – HACCP Maintenance, Reassessment or Validation
- Module 11 – HACCP around the Globe or Regulatory Compliance
- Module 12 – Why may HACCP System Fails?
- Final Qualification Exam
INTRODUCTION
FVPRO Learn
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FVPRO LEARN
Since 2000 !
Your Partner in food Business Excellence
A leading mentoring, coaching, learning, and auditing resource with its prime focus on “food business excellence”. We endeavor to nurture food safety cultural mindset through “TQM – total quality” approach and promote a food business environment that ensures first time quality.