{"id":43122,"date":"2025-04-11T13:12:29","date_gmt":"2025-04-11T13:12:29","guid":{"rendered":"https:\/\/bissafety.ca\/courses\/haccphazard-analysis-and-critical-control-points-in-the-food-industry\/"},"modified":"2025-08-13T11:48:57","modified_gmt":"2025-08-13T11:48:57","slug":"haccp-hazard-analysis-and-critical-control-points-in-the-food-industry","status":"publish","type":"courses","link":"https:\/\/bissafety.ca\/fr\/courses\/haccp-hazard-analysis-and-critical-control-points-in-the-food-industry\/","title":{"rendered":"HACCP\u2026Hazard Analysis and Critical Control Points in the Food Industry"},"content":{"rendered":"
COURSE OVERVIEW<\/b><\/div>\n

<\/p>\n

The online HACCP\u2026Hazard Analysis and Critical Control Points in the Food Industry course delves into a globally recognized food safety protocol \u2013 the \u201cHazard Analysis and Critical Control Points\u201d system. This system is crucial in ensuring that food products are safe for consumption. Each year, foodborne diseases affect millions of people, resulting in thousands of deaths. Companies also bear substantial losses due to the contamination of food products by hazardous substances, which can severely damage their reputation. This course covers the origin and prerequisites of HACCP, the process of formulating a HACCP plan, hazards, Critical Control Points (CCP\u2019s) and limits, monitoring techniques, corrective measures, verification methods, and recordkeeping. Leveraging a robust combination of audio, full-motion video, text, and vibrant graphics, this course offers the most cost-effective safety and regulatory compliance training currently available. The course is segmented into several logical sections for better comprehension and retention of information.<\/p>\n

<\/p>\n

COURSE TOPICS<\/b><\/div>\n

<\/p>\n

The online HACCP\u2026Hazard Analysis and Critical Control Points in the Food Industry course delves into the following topics:<\/b>\u00a0<\/p>\n

    \n
  • Introduction<\/li>\n
  • History, Background and Prerequisites<\/li>\n
  • Formulating a HACCP Plan<\/li>\n
  • Principles 1-3… Hazards, CCP’s and Limits<\/li>\n
  • Principles 4-7… Monitoring, Corrective Measures, Verification, and Recordkeeping<\/li>\n
  • Conclusion<\/li>\n<\/ul>\n

    <\/p>\n

    ONLINE COURSE DURATION<\/b><\/div>\n

    <\/p>\n

    Approximately 30 minutes<\/p>\n

    <\/p>\n

    PASS MARK<\/b><\/div>\n

    <\/p>\n

    The course includes periodic testing to reinforce the information provided. A score of 80% or higher is necessary to pass the course. Students have the opportunity to attempt the course up to three times to achieve the pass mark. Printable resources in the form of a comprehensive student manual are available. This manual serves as a useful resource for future reference and knowledge retention.<\/p>\n

    <\/p>\n

    CERTIFICATE OF COMPLETION<\/b><\/div>\n

    <\/p>\n

    Successful completion of this online course will result in a downloadable and printable certificate of completion.<\/p>\n

    <\/p>\n

    COURSE PREVIEW<\/b><\/div>\n

    <\/p>","protected":false},"excerpt":{"rendered":"

    The online HACCP\u2026Hazard Analysis and Critical Control Points in the Food Industry course introduces learners to a globally recognized food safety protocol \u2013 the \u201cHazard Analysis and Critical Control Points\u201d system. It emphasizes the importance of ensuring that food products are safe for consumption.<\/p>","protected":false},"featured_media":43123,"template":"","meta":{"_acf_changed":false,"content-type":""},"course-category":[330],"class_list":["post-43122","courses","type-courses","status-publish","has-post-thumbnail","hentry","course-category-safety"],"acf":[],"yoast_head":"\nHACCP Hazard Analysis and Critical Control Points in the Food Industry<\/title>\n<meta name=\"description\" content=\"Learn how to apply HACCP in the food industry to manage risks effectively. 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