HACCP Training

Hazard Analysis and Critical Control Points (HACCP) is a process control system targeted to recognize and check microbial and other hazards in food production. The process of HACCP involves seven steps starting from preventing hazards before occurring and to correct divergences as soon as they take place. HACCP till date has received worldwide acknowledgement by the scientists and international organizations such as National Academy of Sciences and the National Advisory Committee on Microbiological Criteria for Foods (NACMCF), Codex Alimentarius Commission and the International Commission on Microbiological Specifications for Foods for being the most effective approach for producing safe food.

Notably, HACCP is a mere tool and cannot be applied as a stand-alone program. For effective result, other tools such as Good Manufacturing Practices or use of Sanitation Standard Operating Procedures, and Personal Hygiene Programs are to be adhered to.

What Are The Hazards?

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• Bacterial contamination
• Survival of bacterial contaminants Contamination
  • Biological
  • Physical
  • Chemical
• Cross Contamination

The HACCP seven principles

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Initially, HACCP was set on three principles. By 1997, the principles were increased to seven.

Principle 1: Conduct a hazard analysis.
Principle 2: Identify critical control points.
Principle 3: Establish critical limits for each critical control point.
Principle 4: Establish critical control point monitoring requirements.
Principle 5: Establish corrective actions.
Principle 6: Establish record keeping procedures.
Principle 7: Establish procedures for ensuring the HACCP system is working as intended.

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Applying HACCP to insure compliance

ISO 22000:2005 - Food Safety and HACCP

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If an organization is part of the food chain, as per ISO 22000 it has to establish a food safety management system to ensure that the food products will not cause any adverse effects on human health. The ISO 22000 international standard specifies the requirements for a food safety management system that involves the following elements:

• Interactive communication
• System management
• Prerequisite programs
• HACCP principles

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Pathogen Control Programs

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Compliance Training on Food Safety:

COURSE TITLE   Compliance with Food Safety Standards in Retail Food Operations More Info Applying HACCP to insure compliance More Info Management Principles for Food Safety More Info Involving the employee in the defensible food service operation More Info ISO 22000-HACCP Food Safety Management Systems – Requirements for any organization in the food chain More Info Basic USDA and FDA Food Labeling: Learn to Create Labels in Compliance with Regulations and Understand the Essential Elements of Labels More Info Food Recalls - Planning and conducting a Food Recall and Crisis Communication More Info Validation & Verification: Differences between USDA and Codex More Info Critical Control Points (CCP's). Where are they? Why? When? More Info Rules of Practice (FSIS) 9CFR part 500 More Info Food Recalls (Meat & Poultry) More Info Food Labeling 101: A Basic Guide for Manufacturers, Importers, and Label Designers More Info HACCP in a Real World Environment More Info Record Keeping for the Bioterrorism Act: Meeting and Exceeding the Requirements in a Simple Manner More Info Allergen Control Strategies for Food Manufacturers More Info Pathogen Control Programs for food Manufacturers More Info cGMP's beyond CFR110: Don't get caught off guard by these additional FDA expectations More Info Reduce the Risks of Foreign Material Contamination - A Manufacturer's Guide in Creating a Foreign Material Control Program More Info Food Safety Traceability Systems - traceability capabilities, costs and trends More Info Food cGMP's 101: Understanding critical FDA expectations for safe food manufacturing to assure a favorable audit More Info Crisis Management and Risk Communication in Product Recovery and Product Recall More Info NLEA regulation for retail and foodservice labeling - Government mandate and additional verbiage to increase food safety and brand protection More Info Food Allergen Programs - Current Trends, Technologies and Risk Mitigation More Info Microbiological Foodborne Threat- Risk mitigation and Crisis management More Info Integrated Food Safety Traceability Systems - traceability capabilities, costs and trends More Info Record Keeping for a Recall: Keeping Records to Minimize the Affect of a Recall More Info Sensor Technology in Food Safety Measurement: Closed-Loop Contamination Control Systems More Info Maintaining Food Safety and Customer Satisfaction through effective Specification Development and Implementation More Info Improving Sanitation Standard Operating Procedures In the Food Industry More Info How to Prevent Food Safety Problems Using Your Current Quality System More Info Food Recalls - Planning and conducting a Food Recall and Crisis Communication More Info Active and Intelligent Packaging Technologies: A Food Safety and Quality Perspective More Info