Hazard analysis and critical control points, or HACCP, is a systematic preventive approach to food safety and allergenic, chemical, and biological hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection

What You Will Cover:

  • Introduction to the training course
  • HACCP: History and background
  • The Codex Guidelines for the application of the HACCP system
  • Assemble the HACCP Team
  •  Describe product and identify intended use
  • Construct flow diagram and onsite confirmation
  • List all potential hazards associated with each step, conduct a hazard analysis and consider  any measure to control identified hazards
  • Determine Critical Control Points
  • Establish critical limits for each critical control pointsEstablish a monitoring system for each critical control point
  • Establish corrective actions
  • Establish verification procedures
  • Establish documentation and record keeping
  • Practical studies

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