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HACCP for Food Safety (Foundational course for ISO 22000)

Learners: 353

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Duration:

This foundational course will help identify foodborne dangers, determine critical control points, and improve GMP and HACCP compliance. Learn how to protect your food business and customers with HACCP.▼▲

Course Feature Course Overview Pros & Cons Course Provider

Go to class

Course Feature

Cost:

Paid

Provider:

Udemy

Certificate:

No Information

Language:

English

Start Date:

Course Overview

❗The content presented here is sourced directly from Udemy platform. For comprehensive course details, including enrollment information, simply click on the 'Go to class' link on our website.

Updated in [July 20th, 2023]

What skills and knowledge will you acquire during this course?
Participants in this course will acquire skills and knowledge in hazard analysis and critical control points (HACCP) for food safety. They will learn how to identify and monitor foodborne dangers, determine the presence of food dangers, and prevent them from occurring. The course will also cover the use of hazard analysis to identify critical control points (CCPs), common sense and precautionary measures, standards and regulations, and documents used to prepare, implement, and verify GMP compliance. Additionally, participants will learn how to improve their GMP and HACCP to meet ISO 22000 requirements.

How does this course contribute to professional growth?
This course on HACCP for Food Safety contributes to professional growth by providing participants with the knowledge and skills to identify, monitor, and prevent foodborne dangers in food companies. It also teaches participants how to improve their GMP and HACCP practices to meet ISO 22000 requirements, which enhances their professional capabilities in ensuring food safety and compliance with industry standards and regulations.

Is this course suitable for preparing further education?
Yes, this course is suitable for preparing further education because it provides an overview of Hazard Analysis and Critical Control Points (HACCP) and its application to food companies. Participants will learn how to identify and monitor foodborne dangers, determine the presence of food dangers, and prevent them from occurring. The course also covers the use of hazard analysis to identify critical control points (CCPs), common sense and precautionary measures, standards and regulations, and documents used to prepare, implement, and verify GMP compliance. Additionally, participants will learn how to improve their GMP and HACCP to meet ISO 22000 requirements.

Pros & Cons

Pros Cons

Easy to understand: Users appreciate the course for its simplicity and easy-to-understand explanations. They find the discussion of HACCP concepts and principles to be clear and accessible.
Informative content: Users find the course content to be informative and helpful in gaining a good understanding of HACCP implementation. They appreciate learning about the certification process, step principles, and other relevant information.

Lack of depth: Some users feel that the course is too simple and general, lacking in-depth coverage of certain topics. They may have expected more detailed information or advanced concepts.
Limited interactivity: While users appreciate the sharing of full slides at the beginning of the course, there may be a lack of interactive elements throughout the course. Some users may prefer a more engaging learning experience with interactive quizzes or activities.