The 7 Principles of HACCP
Hazard Analysis: This involves deconstructing the production process and identifying the physical, chemical and biological hazards present in each process.
Critical Control Points: Critical control points are the phases of the production process where you apply control measures that will contain and eliminate existing risks and make food safe for consumption.
Critical Limits: The safety limit to which the hazard can be safely controlled.
Monitoring: The US Food Safety Inspection Service enforces the inclusion of monitoring activities in a business’s HACCP plan.
Corrective Actions: These are procedures that are conducted as a means of correcting deviations from the set critical limits at each CCP.
Verification: Verification procedures review the effectiveness of the HACCP system in controlling hazards. These activities include but are not limited to quality checks, food samplings and microbial testing.
Record Keeping: Documents provide proof that the HACCP system is working effectively. It includes any changes from the HACCP plan
Participants will work in small groups to practice HACCP concepts such as creating Hazard Analysis, and Critical Limit definition, and Process Flow charts needed to develop a HACCP Plans.
By the end of the training course, participants will be able to:
- Identify hazards associated with raw materials and process steps and assign controls
- Determine the likelihood and severity of raw material hazards and process hazards
- Identify critical control points (CCPs) and define critical limits
- Evaluate a monitoring and verification procedures for CCPs
The participant will receive a certificate for successfully completion of the training after passing the written knowledge test at the end of the training class.
The course is designed for:
- Plant HACCP Team Members
- Plant Management Teams
- Corporate Executives
- Anyone whose job function will impact the facility HACCP Plan
Course Length – 16 Hours