Course curriculum

  • 1

    Introduction

  • 2

    Prerequisites

  • 3

    Flow Diagrams

    • Flow diagrams
  • 4

    Hazard Analysis and Critical Control Points

    • HACCP INTRODUCTION

    • Introduction to HACCP quiz

    • Chemical, physical and allergenic contamination

    • Microbiological contamination

    • Microbiological multiplication

    • Microbiological survival

    • Identify hazards and controls: These types of questions are key to passing the HABC exam. Read the question carefully and identify the key word or words. Good luck!
  • 5

    Identify Critical Control Points

    • Identify critical control points

    • Identify critical control points quiz
  • 6

    Establish critical limits

    • Establish critical limits

    • Establish critical limits and revision questions
  • 7

    Implement monitoring of CCP's

    • Monitoring of CCP's

    • Monitoring and revision questions
  • 8

    Establish corrective actions

    • Establish corrective actions

    • Establish corrective action and general recap quiz
  • 9

    Documentation

    • Documentation

    • Documentation
  • 10

    Verification

    • An introduction to Verification

    • Verification: monitoring complaints (food poisoning).

    • Verification: internal audits

    • Verification and recap quiz
  • 11

    The Supervisors role in food safety

    • The Supervisors role

    • Quick question
  • 12

    Food Safety Law

    • Law and enforcement

    • One last question
  • 13

    Course summary and revision

    • Course summary