The HACCP method and traceability

The HACCP method and traceability

Stéphane Graffin
Difficulty Icon
Beginner
Recipe Time Icon
0h30
6
Videos
Identify hazards, analyse production steps, understand Critical Control Points (CCPs) and organise effective traceability through to non-conformity management.
The HACCP method and traceability
Completion time
Preparation
0h30
Baking
Resting
Techniques taught
  • Apply the HACCP method
  • Differentiate between hazards and risks
  • Know the four categories of hazards in food hygiene
  • Know the factors that influence bacterial growth
  • Define Collective Food-borne Illness Outbreaks (TIAC)
  • Create a production flow diagram
  • Apply the forward flow principle in space
  • Apply the forward flow principle over time
  • Analyse hazards and risks
  • Know the four categories of hazards in food hygiene
  • Create a production flow diagram
  • Use the 5M method
  • Define a CCP (Critical Control Point)
  • Understand the link between the production flow diagram and CCPs
  • Know whether a production step is a CCP
  • Organise traceability
  • Define traceability
  • Know the three levels of traceability: upstream, internal and downstream
  • Define the objectives of traceability
  • Organise traceability
  • Manage a non-conformity
  • Know the three levels of traceability: upstream, internal and downstream
  • Secure your food business
  • Differentiate between product withdrawal and recall
Discover the first step of this course for free

Step 1 : Microbiological hazards and the HACCP method

Stéphane Graffin
Stéphane Graffin
Food safety expert | Instructor
Food safety expert | Instructor

Step 2 : Production flow diagram and forward flow

Step 3 : Hazard analysis

Step 4 : Critical Control Points (CCPs)

Step 5 : Traceability: definition and objectives

Step 6 : Organising traceability, product recalls and managing non-conformities

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