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?
  • Bacterial contamination
  • Survival of bacterial contaminants Contamination
    • Biological
    • Physical
    • Chemical
  • Cross Contamination
The HACCP seven principles
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

Traditionally, a food safety program acts as reactive, i.e. upon the occurrence of a problem in food safety, the process gets evaluated. HACCP, on contrary, is proactive in terms of identifying the potential problems and prohibiting them before they take place. Both the vendors and regulators expect a proper HACCP plan in maintaining food safety. To match the HACCP system, regulators are now turning their attention from walls, floors and ceilings to factors of food contamination. Although implementing HACCP is an intimidating task, yet some of its forms are easy to apply.

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Applying HACCP to insure compliance

ISO 22000:2005 - Food Safety and HACCP
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
Pathogen control programs are used to prevent the spread of these food borne illnesses by teaching employees what they must do in order to meet the standards that have been established by the FDA. The number of recalls issued by the FDA has risen significantly in the last few years as the general public is more aware of what the symptoms of these food-borne illnesses are and is no longer hesitant to report them to their doctors who then pass the information directly to the FDA.

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Compliance Training on Food Safety:

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