Hazard Analysis Critical Control Point – HACCP
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution, and consumption of finished product. HACCP is not a zero risk system, but is designed to minimize the risk of food safety
HACCP is being successfully applied to all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption. Prerequisite programs such as Good Manufacturing Practices (GMP’s) are an essential foundation for the development and implementation of successful HACCP plans. The five preliminary steps and seven principles of HACCP have been universally accepted by government agencies, trade associations, and the food industry around the world. These steps include:
- Five preliminary steps
- Assemble the HACCP Team
- Describe the food and its distribution
- Describe the intended use and consumers of the food
- Develop a flow diagram that describes the process
- Verify the flow diagram
- Seven principles of HACCP
- Conduct a hazard analysis
- Determine critical control points
- Establish critical limits
- Establish monitoring procedures
- Establish corrective actions
- Establish verification procedures
- Establish record keeping and documentation procedures
For successful implementation of a HACCP plan, management must be strongly committed to the HACCP concept. A firm commitment to HACCP by top management provides company employees with a sense of the importance of producing safe food.
Washington State University’s Food Processing team offers practical Basic HACCP training that satisfies each of the education requirements of mandatory HACCP regulations. Further, our Basic HACCP training is applicable to any food-related system. Our instructors have been formally trained to deliver HACCP for Seafood, Meat & Poultry, and Juice systems. The three-day program is recognized as an acceptable prerequisite to SQF Systems training as well.
Basic HACCP Online Registration
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Cathy Blood Conference Coordinator Washington State University School of Food Science 123 FSHN Bldg (PO Box 646376) Pullman, WA 99164-6376 509-335-2845 fax: 509-335-4815 firstname.lastname@example.org