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Food Handling Course Malta (Online)

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Central Training Malta

Food Handling Course Malta (Online)

HACCP – 2023

Intermediate
Food Handling

HACCP - 2023

Marie Antoinette Ellul Marie Antoinette Ellul
4.8 (5)
Overview
Curriculum
Reviews
  • 4 Sections
  • 134 Lessons
  • 1 Quiz
  • 5h Duration
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Contents
2 Lessons
  1. Table of Contents
  2. What is the acronym HACCP
Introduction
131 Lessons
  1. Introduction - HACCP
  2. Definition of HACCP
  3. Definition of HACCP
  4. Introduction - Mandatory Requirement
  5. Introduction - Mandatory Requirement
  6. HACCP - Worldwide
  7. HACCP - History
  8. HACCP - History
  9. Internationally Recognised
  10. Benefits of HACCP
  11. The Cost of an Outbreak
  12. HACCP Definitions
  13. HACCP Definitions
  14. HACCP Definitions
  15. HACCP Definitions
  16. HACCP Definitions
  17. The 7 principles of HACCP
  18. The 7 principles of HACCP
  19. The Pre-Requisite Programmes (PRPs)
  20. 1. Premises
  21. 1. Premises (cont...)
  22. 2. Personnel
  23. 2. Personnel (cont..)
  24. Hand Washing - Procedure
  25. 3. Raw Materials/Finished Product
  26. Purchasing and Receiving Goods
  27. The 12 steps to HACCP
  28. The 12 steps to HACCP
  29. The Application of HACCP
  30. Step 1 - Assemble a HACCP Team
  31. Step 2 - Describe the Product
  32. Step 2 - Describe the Product
  33. Step 3 - Identify Intended Use of the Product
  34. Step 4 - Construct a Flow Diagram
  35. Step 4 - Construct a Flow Diagram
  36. Step 4 - Construct a Flow Diagram
  37. Linear Flow Diagram (one which considers each product as a whole, starting from the raw materials and ending with the finished product)
  38. Modular Plan (produces a plan made up of a series of building blocks or modules)
  39. HACCP Flow diagram
  40. Step 5 - Verify the Flow Diagram
  41. Step 5 - Verify the Flow Diagram
  42. Step 6 - Conduct a Hazard Analysis (Principle 1)
  43. Hazard vs Risk
  44. Step 6 - Conduct a Hazard Analysis (Principle 1)
  45. Step 6 - Conduct a Hazard Analysis (Principle 1)
  46. Step 6 - Conduct a Hazard Analysis (Principle 1)
  47. Step 6 - Conduct a Hazard Analysis (Principle 1)
  48. Biological Hazards
  49. Biological Hazards
  50. Biological Hazards
  51. Biological Hazards
  52. Food-borne Illness
  53. Biological Hazards
  54. Symptoms of Food-borne Illness
  55. Complications
  56. The Local Scenario
  57. The Local Scenario
  58. Statistics
  59. Statistics
  60. Statistics
  61. Statistics
  62. Staphylococcus aureus
  63. Staphylococcus aureus
  64. Case 1
  65. Case 1
  66. Case 1 - Conclusions
  67. Case 1 - Prevention of incidents
  68. Case 2
  69. Case 3 - Typical outbreak of Salmonella poisoning
  70. Case 3 - Typical outbreak of Salmonella poisoning
  71. Case 3 (cont...)
  72. Case 4 - Typical outbreak of Bacillus cereus poisoning
  73. Case 5 - Typical outbreak of Listeria monocytogenes poisoning
  74. Case 5 - Typical outbreak of Listeria monocytogenes poisoning
  75. Case 6 - Typical outbreak of Campylobacter jejuni poisoning
  76. Campylobacter jejuni - outbreaks
  77. Case 7 - Norwalk Virus Family
  78. Norwalk Virus Family -typical outbreaks
  79. Case 8 - Typical outbreak of Escherichia coli O157:H7 poisoning
  80. Case 8 - Typical outbreak of Escherichia coli O157:H7 poisoning
  81. Case 8 - Typical outbreak of Escherichia coli O157:H7 poisoning
  82. Case 8 - Typical outbreak of Escherichia coli O157:H7 poisoning
  83. Requirements for pathogen growth
  84. High Risk Food
  85. High Risk Food
  86. High Risk Food
  87. Time
  88. Breaking the Food Poisoning Chain
  89. Food Handler's Duties
  90. Food Handler's Duties
  91. Prevention of Microbial Growth
  92. Prevention of Microbial Growth
  93. Destruction of Bacteria and Toxin
  94. Biological Hazards
  95. Pathogen growth
  96. Multiplication of bacteria
  97. Chemical Hazards
  98. Physical Hazards
  99. Physical hazards
  100. Radiological Hazards
  101. Radiological Hazards
  102. Step 7 - Determine Critical Control Points (CCPs) (Principle 2)
  103. Simplified decision tree
  104. Step 7 - Determine Critical Control Points (CCPs) (Principle 2)
  105. Step 7 - Determine Critical Control Points (CCPs) (Principle 2)
  106. Step 7 - Determine Critical Control Points (CCPs) (Principle 2)
  107. Establish Control Measures
  108. Step 8 - Establish Critical Limits (Principle 3)
  109. Step 8 - Establish Critical Limits (Principle 3)
  110. Step 8 - Establish Critical Limits (Principle 3)
  111. Step 9- Establish a System to Monitor a CCP (Principle 4)
  112. Step 9- Establish a System to Monitor a CCP (Principle 4)
  113. Step 9- Establish a System to Monitor a CCP (Principle 4)
  114. Step 9- Establish a System to Monitor a CCP (Principle 4)
  115. Step 9- Establish a System to Monitor a CCP (Principle 4)
  116. Step 9- Establish a System to Monitor a CCP (Principle 4)
  117. Step 10- Establish the Corrective Action to be taken when monitoring indicated that a particular CCP is out of control (Principle 5)
  118. Step 10- Establish the Corrective Action to be taken when monitoring indicated that a particular CCP is out of control (Principle 5)
  119. Step 10- Establish the Corrective Action to be taken when monitoring indicated that a particular CCP is out of control (Principle 5)
  120. Step 11 - Establish procedure for verification to confirm that the HACCP system is working effectively (Principle 6)
  121. Verification
  122. Verification
  123. Verification
  124. Validation
  125. Validation
  126. Revalidate the plan?
  127. Step 12 - Establish documentation concerning all procedures and records appropriate to these principles and their application (Principle 7)
  128. Step 12 - Establish documentation concerning all procedures and records appropriate to these principles and their application (Principle 7)
  129. Step 12 - Establish documentation concerning all procedures and records appropriate to these principles and their application (Principle 7)
  130. Review of the HACCP Study
  131. Conclusions and Benefits
THANK YOU!
1 Lesson
  1. Thank you!
Exam
1 Quiz
  1. HACCP Exam
  • Explain why HACCP is used in food production.
  • Identify the principles of HACCP and how to apply them.
  • Laws and regulations to produce food products.
  • Food sanitisation practices
  • Implement and manage a HACCP plan.

4.8

5 Ratings
5 Star 80%
4 Star 20%
3 Star 0%
2 Star 0%
1 Star 0%

Reviews

  • gminieri
    gminieri May 27, 2026 @ 5:46 pm
    It is a good chance for improvement

    I prefer slides with more photo or diagrams

    Reply
    Reply to gminieri
  • twhistler
    twhistler Feb 14, 2026 @ 10:08 am
    Easy to follow, very clear information

    Great course to understand HACCP better

    Reply
    Reply to twhistler
  • ktran
    ktran Jan 4, 2026 @ 1:29 pm
    Practical, well-structured and very helpful course

    Clear content, practical lessons and very well explained. The course was easy to follow and truly helpful. Highly recommended.

    Reply
    Reply to ktran
  • sgladwish
    sgladwish Jan 4, 2026 @ 10:11 am
    Very interesting course

    Highly recommend for those who wish to further their knowledge within this sector

    Reply
    Reply to sgladwish
  • pdebono
    pdebono Jun 14, 2024 @ 8:51 pm
    HACCP

    Informative

    Reply
    Reply to pdebono

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