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HACCP (Hazard Analysis for Critical Control Point)Outils du Management de la Qualité 1 (ERE)
HACCP (Hazard Analysis for Critical Control Point)
Séquencement
Learning objectives
• Master the HACCP method based on the theoretical inputs needed and the study of different agro-food sectors in their quality aspect. • Know food safety objectives. • Recognize the HACCP methodology in order to be able to start a study in an agri-food business. • Recognize the basic concepts of microbiology related to the agri-food sector.
Prerequisites
| Module | Teaching unit | Semester |
|---|---|---|
| FMEA Process | Law and Risk Management | S7 |
Program
• Introduction • European legislation • Certifications • Hazards • The 7 principles of HACCP • The manufacturing diagram • Good hygiene practices • The 12 stages of HACCP • Application of HACCP to industrial manufacturing
Assessment
Table Control (Duration 1h30) + Continuous monitoring
References
"Health Package"
Traceability
"IRS BRC Reference"
"HACCP Group Guide"
Course support
Codex Alimentarius principle HACCP
ISO 22000 Standard
Skills
1| Ref. | Verb | Description | Level |
|---|---|---|---|
| C6 | analyze | Identify processes, equipment or technologies and their critical aspects. Evaluate process performance. Evaluate risks "a priori", propose possible preventive measures | 3 |