:: ICD :: HACCP Courses ::

HACCP

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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)

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