Basic HACCP: A Food Safety System | UC Davis Extension

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Basic HACCP: A Food Safety System

Food safety and the prevalence of foodborne illness are hot topics in the media and the food industry. HACCP has evolved into the preeminent management system for controlling food safety on an international 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. 

Gain an in-depth understanding of the seven principles of HACCP and the purpose of formalized prerequisite programs, and review the different types of hazards associated with food. Examine in detail the steps for implementing and managing a HACCP plan, and work in groups to gain a firsthand understanding of how a HACCP plan is developed.  

In this workshop we will:

  • Review the history of HACCP and the reasons for its global acceptance
  • Discuss the importance of prerequisite programs and sanitation SOPs
  • Examine biological, chemical and physical hazards and how to control them effectively
  • Explore the five initial steps and the seven HACCP principles
  • Discuss implementation and management of the entire HACCP system

This course is designed to meet the training requirements for the three industries (seafood, meat and poultry, and juice) for which regulatory HACCP is mandatory. 

Note: The latest information on the regulatory requirements for HACCP and the Food Safety Modernization Act will be reviewed, but this workshop does not meet the preventive controls qualified individual standardized curriculum associated with the Preventive Controls Rule for Human Food. 

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 workshop is accredited by the International HACCP Alliance. A certificate of attendance with the International HACCP Alliance seal is issued to participants upon completion of the course.

Course Number:
205360