Printer friendly version
 
 

HACCP

In order to view these PDF files, you will need the Adobe® Acrobat® Reader™, a plugin available from Adobe Systems, Inc.
Get Acrobat Reader

INTRODUCTION
About this manual (61 Ko)
Acknowledgments (54 Ko)
Course Contents (54 Ko)
Course Programme (56 Ko)
Foreword (55 Ko)
References (65 Ko)
CASES
Case 1: Fresh cream and jam gateau
Example of a HACCP plan
(for teachers)
(102 Ko)
Case 1: Fresh cream and jam gateau
Example of a HACCP plan

(for students)
(101 Ko)
Case 2: Fresh cream and jam gateau
Critical examination of Worked-out case
(for teachers)
(129 Ko)
Case 2: Fresh cream and jam gateau
Critical examination of Worked-out case
(for students)
(118 Ko)
Case 3: Flour fried chicken
Class exercise
(90 Ko)
Case 4: Dried milk production
HACCP exercise by groups
(76 Ko)
SLIDES
Intro (45 Ko)
Module 1
INTRODUCING THE HACCP SYSTEM
M1L1 - The need for the HACCP system
(144 Ko)
M1L2 - HACCP in food hygiene
(253 Ko)
M1L3 - History and status of HACCP
(361 Ko)
M1L4 - Basic principles of the HACCP system
(518 Ko)
M1L5 - Benefits and areas of application
(133 Ko)
Module 2
ESSENTIAL KNOWLEDGE
M2L1 - Microbiological hazards
(159 Ko)
M2L2 - Chemical hazards & physical hazards
(187 Ko)
M2L2-03 - Where hazards arise in the food supply
(79 Ko)
M2L2-11- Contaminants of biological origin
(169 Ko)
M2L3 - Hazards in raw material
(550 Ko)
M2L3-2 - Where hazards arise in the food supply
(84 Ko)
M2L4a - Food Technologies to render foods safe
(433 Ko)
M2L4b - Food technologies to control the development of microbiological hazards
(176 Ko)
M2L4c - Food technologies that prevent contamination
(72 Ko)
M2L4 short - Food technologies to render and keep foods safe
(310 Ko)
Outline M2L4 short
(37 Ko)
M2L5 - Hygiene, cleaning and disinfection
(232 Ko)
Module 3
HACCP APPLICATION
M3L1 - Good Manufacturing / Hygienic Practice
(127 Ko)
M3L2 - HACCP system and its application
(96 Ko)
M3L3 - Hazard Analysis and CCP determination
(166 Ko)
M3L4 - Monitoring
(90 Ko)
M3L5 - Validation & Verification
(89 Ko)
Module 4
HACCP PLANS AND THEIR IMPLEMENTATION
M4L1 - Implementation of HACCP
(116 Ko)
M4L2 - Role of Governments and industry
(96 Ko)
Module 5
M5L1 - Training in HACCP
(95 Ko)
 

Design by Five4net logo
Copyright ICD - All rights reserved - Webmaster -