COURSE LEVEL

THREE & FOUR

SELF-STUDY

ONLINE

ENGLISH

Regulation & Good Practice 1 (HACCP and Food Security)

Understand appropriate Food Safety Management Systems (including Hazard Analysis and Critical Control Point (HACCP) and can identify operational pre-requisites and validated Critical Control Points). Identify food safety incidents involving cheese and other dairy products (outbreaks, recalls). And, discover the risks posed by food tampering and fraud and the ways in which these can be controlled.

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About this course

Time to level up your Regulation & Good Practice knowledge.

How it works

Instant access to your learning road, created by world-class cheese industry professionals, including digestible chapters and progress checks, all taken at your own pace.

Who is it for?

This course aimed at food producing operations and their employees, in the following professions: senior staff in cheese retail, food service or wholesale; cheesemakers; judges for cheese competitions; technologists; or associated professions. 

Prerequisites

There are no prerequisites to taking this course. While some prior cheese experience covered in our level one and level two courses would be helpful, it is also not required.

Get certified

Passing the 30 question, multiple choice and short written answer, assessment in this core module counts towards your Level Three and Master of Cheese certification.

What you’ll learn

This module describes ways in which the cheesemaking industry is regulated to ensure food safety. Including details on HACCP and HARPRC (Hazard Analysis and Risk Based Controls) as well as food fraud and contamination and the use of TACCP and VACCP. There is also a focus on approaches to dairy design and set up from a food safety perspective.

Regulatory and specialist industry bodies across the world

The first section of the module describes ways in which the cheesemaking industry is regulated in various countries, the role of various regulatory and industry bodies, and how they work to ensure food safety.

Pre-requisites, HACCP, HARPC and Food Fraud

The second, and largest, section focuses on the 12 steps of HACCP and on pre-requisites, in addition to information on HARPRC (Hazard Analysis and Risk Based Controls). This section also covers food fraud and contamination and the use of TACCP and VACCP. There are case studies on food safety and food fraud incidents.

Dairy and equipment design

The final section describes approaches to dairy design and set up from a food safety perspective.