HACCP Basics for the Bottled Water Industry Online Course

Who Should Take the Course:
Employees involved in food safety;
HACCP Team Members;
Quality Control and Assurance Staff;
Production Managers and Staff;
Trainers or auditors for food safety.

Course Objectives:
The curriculum comprises eleven modules that address topics related to meeting industry, government, and auditor requirements for developing a functional HACCP plan. These include the Food Safety Modernization Act and Good Manufacturing Practices.

Course Structure:
Module 01 - What is HACCP?
Module 02 - How Big of a problem is Foodborne Illness? Who is at Risk for Foodborne Illness?
Module 03 - Hazards covered in 'HAZARD ANALYSIS AND CRITICAL CONTROL POINT'
Module 04 - Which illnesses can result from eating contaminated foods?
Module 05 - What conditions do pathogens need to survive and grow in foods?
Module 06 - HACCP - The Overview
Module 07 - HACCP Prerequisites - The Foundation to Build On
Module 08 - Developing your HACCP PLAN
Module 09 - HACCP Principles 1-2-3 Hazard Analysis, Critical Control Points, Critical Limits
Module 10 - HACCP Principles 4-5-6 Monitoring, Corrective Actions, Verification
Module 11 - HACCP Principle 7 Record Keeping, Training and Audits

Evaluation Process:
Every module concludes with a test. Prior to going on to the next module, participants must pass the test. If a participant doesn't score 80%, they can review the material in the module and try again as many times as needed to move forward and finish the course. Every test is different because the test questions are chosen at random from a test bank.