Certified HACCP Principles and GDPs for Food Storage and Distribution Course
- Duration: 18 hours
- Cost: $199
Learn how to identify, reduce, and ultimately prevent potential sources of contamination in your food storage and facility.
The Certified HACCP Principles and GDPs for Food Storage and Distribution course is self-directed and designed to assist you in successfully implementing a food safety plan. A certificate from eHACCP, accredited by the International HACCP Alliance is issued once the course is successfully completed. This course is recognized as an Introduction to HACCP course requirement under the Codex Alimentarius, ISO 22000, and GFSI scheme requirements such as SQF, BRC, FSSC 22 000, etc.
Subjects
- What is HACCP? What are GDPs? – History, relevance, definitions. Food Safety Modernization Act requirements for and impacts on food storage and distibution facilities
- Understand the Extent of Foodborne Illnesses – Requirements for and impacts on storage and distribution
- Hazards Covered Under HACCP – Food and waterborne hazards
- Illnesses from Contaminated Water and Food – The associated illnesses of these hazards
- Conditions for Pathogen Growth and Survival – Examining FAT TOM and associated CCPs
- Documents and Procedures Required Prior to HACCP Plan Implementation – Prerequisites like GDPs, GMPs, SOPs, SSOPs required to support the HACCP plan
- HACCP Prerequisites, Good Distribution Practices (GDPs) Distibution, Storage, Logistics, Packaging, – Specific SOPs, SSOPs, GDPs, and GMPs
- Developing Your HACCP Plan – The team, the product, and the process
- Applying the Seven Principles of HACCP – Hazard Analysis, Critical Control Points, Critical Limits, Monitoring,
- Corrective Actions, Verification, Record Keeping, Training, and Audits
Accredited by the International HACCP Alliance
Learning Outcomes
- Understand the purpose and function of a HACCP system and SQF GDPs
- Recognize regulatory requirements for HACCP under the new Food Safety Modernization Act
- Identify conditions that promote waterborne and foodborne pathogen growth, recognize the steps needed to prevent pathogens, and learn corrective actions to control and reduce them
- Learn how to meet government, industry, and auditor requirements for the development, implementation, and maintenance of a working HACCP plan
- Learn FDA’s HACCP training requirements under 9 CFR Parts 416 and 21 CFR 217
- Learn how to implement Good Distribution Practices to support the plan
- Learn how to develop a strong HACCP team
- Understand why record keeping and training are crucial to HACCP success
Examinable
- Each of the 11 modules has a pool of questions related to the subject matter taught
- The module questions are optional and the results do not count toward the final grade
- There is a final exam consisting of 22 questions pulled randomly from the modules
- Each exam is unique
Features
- Accredited by the International HACCP Alliance
- Live support
- Bookmarking
- Mobile / Responsive
- SCORM compliant
- 1-year access
- Over 200 templates and other documentation
- A certification attesting your completion of 18 hours of HACCP and GDP Training
