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Content with knowledge requirements and objectives corresponding to the English equivalent HACCP - intermediate (level 3) - Reasons for HACCP - Key concepts - Prerequisite programmes that support the HACCP system - HACCP according to Codex Alimentarius General Principles of Food Hygien (CXC 1-1969, 2022 rev) - HACCP in ISO 22000 and legislation - The task and role of the HACCP team - Describing the product and its intended use - Flow diagram and process description - Hazard analysis with the right focus and factual basis, methods for risk assessment - Control measures for managing hazards - Methods for identifying critical control points, CCP - Critical limits and methods for monitoring CCPs - Handling deviations in CCPs - Validation: purpose, meaning and way of working - Verification: purpose, meaning and way of working - Way of working and documentation for updating and developing the HACCP system - Preparatory study assignment - Exercises with a pass result - Knowledge test with a pass result
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