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.

£75.00

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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.

What you get

Enrol now and get instant access to Regulation and Good Practice (Module 2)

Cheese Library Access

Delegates can access our ever-growing Cheese Library which clearly and accurately catalogues cheese in a user-friendly way.

Exclusive Resources

Delegates can access useful study aids as digital downloads or order printed versions.

Study Group

Join fellow students in your personal portal to discuss, debate and ask questions.

Ready to level up your Regulation & Good Practice knowledge?

ENROL NOW

Why study with us

Academy of Cheese courses and certifications are an excellent way to prove your knowledge. Gain access to jobs in the cheese trade or improve your general cheese knowledge.

Convenient

Complete your exams in real time. No waiting weeks or months!

Focused

Certifications focus on understanding rather than memorising. Knowledge is retained for longer.

Knowledge check

Study as much as you like completing knowledge checks to test your knowhow as you go.

Learning roads

Use your computer or your phone to access learning and progress at your own pace.

Industry standard

The Academy of Cheese is globally recognised as a premiere cheese education provider.

Certification

Certifications are optional, affordable and a great way to help you get the job you’ve always wanted in the cheese industry.

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