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a. Introduction to HACCP

Learning Objectives

  • Identify the basic concept underlying HACCP and the advantage of using HACCP over traditional testing methods to control food hazards.
  • Identify the origin of HACCP and how it evolved as a food safety system.
  • Identify the seven HACCP principles used to develop an effective plan to prevent, eliminate, or reduce food hazards to acceptable levels.
  • Identify the basic application guidelines necessary for implementing a HACCP plan.

Available in English

20 minutes

Course Outline
  • Introduction
  • The HACCP Concept
  • The Origin of HACCP
  • HACCP Principles
  • HACCP Application Guidelines
Regulations
  • GMA Manual “HACCP – A Systematic Approach to Food Safety,” current edition
  • Rules of HACCP – A Compilation of HACCP-Related-Regulations in the United States
  • 21 CFR 110 (FDA) Current good manufacturing practice in manufacturing, packing, or holding human food
  • 21 CFR 123 (FDA) Fish and fishery products
  • 21 CFR 120 (FDA) Hazard Analysis and Critical Control Point (HACCP) systems [Juice Products]
  • 9 CFR 416 (USDA/FSIS) Sanitation [Meat and Poultry Products]
  • 9 CFR 417 (USDA/FSIS) Hazard Analysis and Critical Control Point (HACCP) systems [Meat and Poultry Products]

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