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b. Prerequisites to HACCP

Learning Objectives

  • Identify the purpose of prerequisite programs, how they relate to HACCP, and how to determine if a procedure should be in a prerequisite program or part of a HACCP plan.
  • Identify the conditions and activities necessary for establishing prerequisite programs.
  • Identify the Sanitation Standard Operating Procedures as they relate to HACCP requirements for seafood, juice, and meat and poultry processors.

Available in English

25 minutes

Course Outline
  • Introduction
  • Prerequisite Programs
  • Establishing Prerequisite Programs
  • Sanitation Standard Operating Procedures
  • GMA HACCP Manual
  • 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]