Advanced HACCP System Implementation Course

Welcome to our online self-paced Advanced HACCP course! This course is designed to equip you with the knowledge and skills necessary to play a critical role in ensuring food safety and controlling food safety hazards within your organisation.

Core Learning Objectives:

The advanced HACCP course is meant for experienced HACCP Team Members and other personnel who require a deep understanding of HACCP and how it is implemented. The advanced HACCP course aims to provide comprehensive knowledge of food safety by exploring chemical hazards (both natural and synthetic), biological hazards (including bacteria, viruses, fungi and parasites), and physical hazards. Participants will learn about the identification and roles of microorganisms in food spoilage and foodborne diseases, as well as methodologies for detecting these hazards. The course emphasizes applying HACCP principles at each stage of food production, supported by detailed examples and risk assessment strategies, alongside practical case studies and hands-on activities to reinforce learning.

Application of Advanced HACCP Principles:
• Thorough scrutiny of HACCP principles and their application at each stage of food production.
• Detailed examples illustrating the implementation of HACCP plans in various food industries.
• Development of risk assessment strategies to mitigate chemical, biological, and physical hazards.

Case Studies and Practical Applications:
• Analysis of real-world case studies highlighting the application of advanced HACCP principles.
• Hands-on activities to reinforce theoretical knowledge through practical scenarios

In-depth Understanding of Chemical Hazards:
• Distinction between natural and synthetic chemical hazards.
• Exploration of various types of chemical hazards in food safety.
• Analysis of the sources, risks, and control measures for each type of chemical hazard.

Advanced Understanding of Biological Hazards:
• Identification of different biological hazards, including:
• Bacteria: Pathogens and spoilage organisms.
• Viruses: Common foodborne viruses and their implications.
• Parasites: Types and modes of transmission.
• Examination of the mode of action of biological hazards and how they are introduced into food.
• Understanding the conditions that promote the growth of biological hazards in food products.

Understanding Physical Hazards:
• Identification of naturally occurring physical hazards (e.g., bones, shells).
• Analysis of introduced physical hazards (e.g., foreign objects, contaminants).
• Assessment of the impact of physical hazards on consumer health.
• Development of preventive controls to mitigate physical hazards in food products.

Advanced Food Microbiology:
• Comprehensive study of microorganisms relevant to food safety, including:
• Food Spoilage Microorganisms: Identification and characteristics.
• Pathogens: Types, transmission, and control strategies.
• Indicator Organisms: Role in assessing food safety.

Microorganism Identification Techniques:
• Understanding methodologies for identifying microorganisms in food.
• Application of advanced microbiological techniques for detection and quantification.

Role of Microorganisms in Food Spoilage:
• Mechanisms by which microorganisms contribute to food spoilage.
• Impact of spoilage microorganisms on food quality and safety.

Foodborne Diseases:
• Exploration of common foodborne pathogens and their associated diseases.
• Understanding symptoms, transmission routes, and prevention strategies.

Advanced Microbiology Concepts:
• Study of microbial growth kinetics and environmental factors affecting microorganisms.
• Examination of microbial interactions and biofilm formation in food systems.

This helps you to become a valuable asset to your HACCP or Food Safety team, contributing significantly to ensuring food safety and quality within your organisation.