Course offering number:0903-707
Course ID:
2285
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Critical Limits, Monitoring and Corrective Actions–A HACCP Review
In Conjunction with Wiley-Blackwell
Pre-recorded Course
AN ON-DEMAND ONLINE TRAINING FORMAT
Who Should Attend
This course is primarily designed for those in the food processing and food manufacturing industries including but not limited to:
• QA/QC Technicians
• Microbiologists
• HACCP Coordinators
• Production Managers
• QA/QC Managers
Description
This course presents a step-by-step approach to food safety using the Hazard Analysis and Critical Control Point system.
The material presented is consistent with both U.S. national HACCP documents prepared by the National Advisory
Committee on Microbiological Criteria for Foods (NACMCF) and the International HACCP documents developed by the
Codex Alimentarius Committee of Food Hygiene.
Module 1: Establish Critical Limits (CL)
• What are Critical Limits?
• Parameter/Setting Critical Limits
• Setting Critical Limits
• Experiments
• Sources for Critical Limits
• Operating Limits
• Regulatory Considerations
Module 2: Establish Monitoring Procedures
• The What, How, When and Who of Monitoring
• Regulatory Requirements
Module 3: Establish Corrective Actions
• Potential or Actual Deviations
• Process Adjustments
• Corrective Action Records
• Regulatory Requirements
• Responsibility for Decision-Making
Question and Answer Session