Oturumlar
Tarih, eğitim şekli, eğitimci ve ücret her oturuma özeldir. Ücretler kişi başıdır.
| Tarih | Saat | Eğitim şekli | Eğitimci | Kontenjan | Ücret | Başvuru |
|---|---|---|---|---|---|---|
| Kayıt onayından sonra başlar | — | Online · kendi hızınızda | — | Başvuruya açık | — | Başvur |
Başvuru formuÜyelik gerekmez
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Eğitim içeriği
Tanıtım
The certificate confirms training in the development, application and verification of HACCP systems in accordance with the Codex Alimentarius General Principles of Food Hygiene and the Codex Guidelines for the Validation of Food Safety Control Measures . It covers Good Hygiene Practices and their relationship to HACCP, the five preliminary steps, hazard identification and analysis, the determination of critical control points, the setting and validation of critical limits, monitoring, corrective actions, verification, documentation and HACCP review, with reference to the HACCP requirements of BRCGS Food Safety, IFS Food and FSSC 22000.
Amaç ve Kazanımlar
Aim
To give food safety professionals the knowledge and judgement needed to develop, apply, verify and defend a HACCP system based on the current Codex principles.
By the end of this course you will be able to:
- Explain how Good Hygiene Practices, GHPs requiring greater attention and HACCP work together as one system
- Carry out the five preliminary steps correctly, including an on-site verified flow diagram
- Identify biological, chemical (including allergen), physical and radiological hazards specifically and with evidence
- Assess likelihood and severity, decide which hazards are significant and document your reasoning
- Apply the updated Codex decision tree to determine CCPs, and tell CCPs apart from GHPs requiring greater attention and ISO 22000 OPRPs
- Set measurable critical limits and operating limits, and explain how they are validated
- Design monitoring that measures the right parameter, at the right frequency, with calibrated equipment and credible records
- Write CCP-specific corrective actions covering control, product disposition and root cause
- Plan verification, documentation and HACCP review activities that auditors can follow
- Recognise the most common HACCP audit findings and avoid them in your own system
Program ve Yöntem
Course programme
- HACCP in the modern food safety system
- The preliminary steps: preparing for the study
- Hazard identification
- Hazard analysis and control measures
- Determining critical control points
- Critical limits and validation
- Monitoring critical control points
- Corrective actions
- Verification, documentation and review
- Applied case study and the audit perspective
Method
- Online, self-paced, no fixed dates
- 10 sections, 54 lessons and 54 knowledge-check questions
- Each lesson must be studied for a minimum time before you can continue
- Each question must be answered correctly to move on; wrong answers are marked without revealing the correct option
- A full worked case study: a chilled, ready-to-eat cooked chicken and pasta salad, from hazard analysis to a real deviation
- Estimated study time: about 2.5 to 3 hours
Katılım ve Sertifika
How to join
- Apply for the course using the application form.
- If the course is paid, complete the payment as instructed in your offer.
- Your enrolment is reviewed and approved by AGFO Academy.
- Once approved, you receive access and can start immediately.
Requirements
- Basic knowledge of food safety and food hygiene is recommended
- A computer, tablet or phone with an internet connection
Completion and exam
After you complete all course content, the final exam opens. You can take the exam within the number of attempts shown on the exam page.
Certificates
- Certificate of Attendance: issued to every approved participant who completes the course content.
- Certificate of Achievement: issued to participants who pass the final exam.
- Participants who use all exam attempts without passing receive a Certificate of Attendance.
SSS ve Kaynaklar
Frequently asked questions
Is this course suitable for beginners?
It is designed as an advanced course. Participants with no HACCP background can follow it, but it assumes basic knowledge of food hygiene.
Can I stop and continue later?
Yes. Your progress is saved and you continue from where you left off.
What happens if I answer a question incorrectly?
Your answer is marked as incorrect and you choose again. The correct answer is not revealed, and the explanation opens once you answer correctly.
Is there a time limit?
Each lesson has a short minimum study time. There are no fixed course dates.
Which version of Codex does the course follow?
The 2020 revision of CXC 1-1969, including the later amendments that added the updated CCP decision tree.
Is the course recognised for BRCGS, IFS or FSSC 22000?
The course covers the HACCP principles these standards are built on and is suitable as HACCP training evidence. Acceptance of training records is at the discretion of the certification body or customer.
Key references
- Codex Alimentarius, General Principles of Food Hygiene, CXC 1-1969 (Rev. 2020, amended 2022–2023)
- Codex Alimentarius, Guidelines for the Validation of Food Safety Control Measures, CXG 69-2008
- ISO 22000:2018, Food safety management systems
- BRCGS Global Standard for Food Safety, Issue 9
- IFS Food, Version 8
- Regulation (EC) No 852/2004 on the hygiene of foodstuffs
- Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs