Control of Microbial Hazard module will teach trainees how to develop a Hazard Analysis of Critical Control Points plan from pre-requisites until assessment, as well as the causes and solutions of process deviation including many practical examples.
The BASIC level allows trainees to learn the basics of the HACCP plan, the hygiene indicators, the origins of microbial contamination, and the control measures to limit the growth of microorganisms. It is aimed at: all food industry employes, students and food educators, advisors. This level contains 4 units. It takes approx. 6 hour to complete. It is available in English, Spanish and French.
The INTERMEDIATE level module presents the essential aspects of maintaining food safety: process deviations in food production as well as the key techniques for monitoring process deviations and implementation of effective corrective actions. It is aimed at: food industry professionals and academics. This level contains 4 units and it takes approx. 4 hours to complete.
The ADVANCED level includes information about the essential concepts and tools of Statistical Process Control (SPC) and with practical exercices explains how to use them. It is aimed at: trainees which have completed the BASIC and INTERMEDIATE levels. This level contains 2 units and it takes approx. 3 hours to complete.In order to access the training content of each level use the enrollment key: esafe4all.