Basic HACCP: A Food Safety System
Gain an in-depth understanding of the components of a food safety system including prerequisite programs, the five preliminary steps, the seven principles of HACCP and how to implement and maintain a HACCP plan.
Food safety and the prevalence of food-borne illness are hot topics in the media and the food industry. During the last 15 years, HACCP has evolved into the preeminent management system for controlling food safety on an intermediate level. The process of developing and implementing HACCP plans requires a thorough understanding of the principles involved, technical and operational know-how and sound management practices.
This workshop reviews the history of HACCP and the reasons for its global acceptance. The importance of prerequisite programs and sanitation SOPs will be discussed. Biological, chemical and physical hazards and how to control them effectively will also be reviewed. Presentations on the five initial steps and the seven HACCP principles will be followed by group exercises where you will gain a first-hand understanding of how a HACCP plan is developed. This will be followed by a discussion of how to implement and manage a plan once it's developed.
The regulatory requirements for HACCP will be discussed in detail, including the FDA mandates for seafood (21CFR123) and juice products (21CFR120) and the USDA's rule on pathogen reductions and HACCP (9CFR417) for meat and poultry products. The Food Safety Modernization Act will also be discussed.
This course is designed to meet the educational requirements cited in the FDA regulations requiring HACCP for seafood and juice industries and the USDA rule on Pathogen Reduction and HACCP.
This course is accredited by the International HACCP Alliance.
Who Should Attend
Individuals who are starting to develop or implement HACCP plans and those who want to review the concepts and applications of HACCP or desire an updated understanding of the system.
This course is not currently scheduled.
Please notify me the next time this course is offered.