Curriculum
- 3 Sections
- 21 Lessons
- 24 Hours
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- HACCP Foundation5
- HACCP REQUIREMENTS16
- 3.1STRUCTURE OF HACCP25 Minutes
- 3.2GENERAL OBJECTIVES AND APPLICABILITY OF HACCP GUIDELINES20 Minutes
- 3.3DEFINITIONS60 Minutes
- 3.4INTRODUCTION AND CONTROL OF FOOD HAZARDS45 Minutes
- 3.5PRIMARY PRODUCTION60 Minutes
- 3.6ESTABLISHMENT – DESIGN OF FACILITIES AND EQUIPMENT90 Minutes
- 3.7TRAINING AND COMPETENCE60 Minutes
- 3.8ESTABLISHMENT MAINTENANCE, CLEANING AND DISINFECTION, AND PEST CONTROL60 Minutes
- 3.9PERSONAL HYGIENE60 Minutes
- 3.10CONTROL OF OPERATION120 Minutes
- 3.11PRODUCT INFORMATION AND CONSUMER AWARENESS60 Minutes
- 3.12TRANSPORTATION60 Minutes
- 3.13HACCP SYSTEM – GENERAL60 Minutes
- 3.14HACCP SYSTEM – PRINCIPLES OF THE HACCP SYSTEM30 Minutes
- 3.15HACCP SYSTEM – APPLICATION OF THE HACCP SYSTEM60 Minutes
- 3.16HACCP SYSTEM – APPLICATION STEPS460 Minutes
- Knowledge Test1
HACCP SYSTEM – APPLICATION STEPS
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