HACCP & Egenkontroll Livsmedelshygien | Webbutbildning

Food safety is one of the top priorities in the food industry. HACCP, which stands for Hazard Analysis and Critical Control Points, is a food safety management system that is designed to identify and control potential hazards in the food production process. The HACCP system is used worldwide to ensure the safety of food products and to prevent foodborne illnesses. In this article, we will explore the benefits of HACCP training for businesses, restaurants, and everyone who handles food.

What is HACCP?

HACCP is a systematic and proactive approach to identifying, assessing, and controlling potential hazards in the food production process. The HACCP system involves seven principles:

1. Conduct a hazard analysis
2. Determine the critical control points (CCPs)
3. Establish critical limits
4. Implement monitoring procedures
5. Establish corrective actions
6. Implement verification procedures
7. Establish record-keeping and documentation procedures

By implementing these seven principles, businesses and restaurants can identify and control potential hazards in the food production process, which in turn reduces the risk of foodborne illnesses.

Why is HACCP important?

The HACCP system is important for several reasons. First, it ensures that food products are safe for consumers to eat. By identifying potential hazards in the food production process and controlling them, businesses and restaurants can prevent foodborne illnesses and protect their customers’ health.

Second, the HACCP system can help businesses and restaurants comply with food safety regulations. Many countries have strict regulations in place to ensure the safety of food products, and the HACCP system is often used as a benchmark for compliance.

Third, implementing the HACCP system can help businesses and restaurants reduce the risk of food product recalls. Recalls can be costly and damaging to a business’s reputation, so preventing them is important.

Why is HACCP training necessary?

HACCP training is necessary for businesses, restaurants, and everyone who handles food for several reasons. First, HACCP training provides a comprehensive understanding of the HACCP system and how to implement it effectively. This knowledge is critical to ensuring that food products are safe for consumers to eat.

Second, HACCP training can help businesses and restaurants comply with food safety regulations. Many regulations require that businesses and restaurants have employees who are trained in the HACCP system.

Third, HACCP training can help businesses and restaurants reduce the risk of food product recalls. By implementing the HACCP system correctly, businesses and restaurants can identify and control potential hazards in the food production process, which in turn reduces the risk of recalls.

What are the benefits of HACCP training?

There are several benefits to HACCP training for businesses, restaurants, and everyone who handles food. These benefits include:

1. Improved food safety: By implementing the HACCP system correctly, businesses and restaurants can ensure that their food products are safe for consumers to eat. This can help prevent foodborne illnesses and protect customers’ health.
2. Compliance with regulations: Many countries have strict regulations in place to ensure the safety of food products. HACCP training can help businesses and restaurants comply with these regulations and avoid costly fines.
3. Reduced risk of recalls: By identifying and controlling potential hazards in the food production process, businesses and restaurants can reduce the risk of food product recalls. This can save them money and protect their reputation.
4. Improved efficiency: Implementing the HACCP system can help businesses and restaurants improve their production processes, which can lead to increased efficiency and reduced waste.
5. Increased customer confidence: When businesses and restaurants implement the HACCP system correctly, they can assure their customers that their food products are safe to eat. This can increase customer confidence and loyalty.

Syfte

Utbildningens syfte är att ge dig grundläggande kunskaper om HACCP-principerna enligt Codex Alimentarius.

Who Should Register?

Anyone needing HACCP certification should take this course. This includes restaurants, cafés, chefs and food safety professionals, especially those whose facility adheres to one of the major GFSI-approved food safety standards (SQF, BRC, FSSC 22000, and IFS), because these facilities are required to implement an effective Food Safety Plan based on CODEX HACCP requirements. 

Kursens innehåll

Bakgrund
Centrala begrepp
Översikt på HACCP-metodiken
Inledande arbete
Faroanalys
Identifiera kritiska styrpunkter
Fastställ korrigerande åtgärder
Fastställ verifieringsrutiner
Fastställ dokumentation och journalföring

Efter utbildningen kommer du

• ha god kännedom om de vanligaste, och allvarligaste, mikro-organismernas förekomst och egenskaper.
• Du kommer även ha ökad kännedom om hur man undviker matförgiftningar och vilka de vanligaste farorna är av kemisk, allergen och fysisk natur.
• Utbildningen går även igenom och ger er en grundläggande förståelse för Egenkontroll och HACCP och hur ni ska jobba med dessa två styrdokument.

Kursmaterial

När du väl är inne i utbildningssystemet finns det en flik som heter ”KURSMATERIAL” här hittar du dokument som du kan skriva ut eller läsa på skärmen.

Kursintyg/Diplom

Efter avslutad utbildning  erhåller du ett kursintyg, som du sparar ner i pdf-form. Detta dokument visar att du har en kvalitetssäkrad utbildning i Livsmedelshygien (HACCP).