HACCP for Food Packaging - Internation HACCP Alliance Accredited
Course specification
About this training
What You’ll Learn in HACCP for Food Packaging
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Learning Objectives of this training are,
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Course sample
Introduction – HACCP For Food Packaging
Course outline
- Introduction – HACCP For Food Packaging
- Module 1 – HACCP Introduction and Overview
- Part 1 – What is Hasup?
- Part 2 – Why Hasup?
- Module 2 – Food Packaging Applications and Implications
- Part 1 – Food Packaging – Overview
- Part 2 – Role of Packaging
- Part 3 – Type and Nature of Packaging
- Part 4 – The Focus of Food Packaging
- Module 3 – HACCP Building Blocks or Food Safety Pre-Requisites
- Part 1 – Food Safety Fundamentals – Introduction
- Part 2 – Premises/ Facility Plant and Ground
- Part 3 – Supplier Approval, Material Receiving, Storage and Preventative Maintenance
- Part 4 – Cleaning/ Sanitation, Pest Prevention, Traceability/ Recall and Waste Management
- Part 5 – Traceability, Operational Controls
- Part 6 – Training and Capacity Building
- Module 4 – Food Hazards/ Contaminants and their Controls
- Part 1 – Food Packaging Hazards
- Part 2 – Biological Hazards in Packaging
- Part 3 – How Microbes Grow?
- Part 4 – Microbes of Concern
- Part 5 – Chemicals Hazards in Packaging
- Part 6 – Physical Hazards in Packaging
- Module 5 – How to HACCP? HACCP Preliminary Steps
- Module 6 – HACCP Seven Principles
- Module 7 – Hazard Analysis – Risk Assessment (Principle 1)
- Module 8 – CCP Identification and Critical Limits (Principle 2 & 3)
- Module 9 – CCP Monitoring & Corrective Actions (Principle 4 & 5)
- Module 10 – Verification and Record Keeping (Principle 6 & 7)
- Module 11 – HACCP Maintenance/ Reassessment/ Validation
- Part 1: HACCP is not one time job, it’s ongoing
- Part 2: What to Verify, Reassess and Validate
- Module 12– HACCP around the Globe / Regulatory Compliance
- Module 13 – Why HACCP Fails? Challenges in HACCP
- FINAL EXAM
Frequently asked questions
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 (multiple choice, true/false etc). You need to watch all the videos to complete the course. This includes HACCP validation for manufacturers as part of the curriculum.
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.
Common CCPs include cooking (time/temperature), cooling, metal detection, formulation control, and allergen changeovers.
Assemble a HACCP team, describe the product and process, create a flow diagram, conduct hazard analysis, identify CCPs, set critical limits, and establish monitoring.
Standards include FDA, USDA, Codex Alimentarius, and GFSI schemes like BRCGS, SQF, and FSSC 22000. This course covers regulatory compliance HACCP requirements.
Validate initially, then whenever changes occur (new equipment, ingredients, process, or regulations). Revalidation is recommended annually.
Basic English understanding, a computer/mobile/tablet, and a stable internet connection.
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