Food Safety: HACCP

Hazard Analysis Critical Control Points (HACCP) was originally established to make sure that astronauts did not develop any foodborne illnesses during their time in space. Today, this program is adopted and being used as an effective means to prevent food hazards from occurring. Food Safety: HACCP discusses the types of facilities that are required to implement a HACCP plan and the benefits derived from its implementation

The HACCP framework relies on an orderly approach to recognize, survey and control risks in the food production process. With the HACCP system, food safety control is incorporated within the process as opposed to end-product testing which can dramatically increase production margins. Food Safety: HACCP provides a preventive and cost-effective approach and also covers, in greater detail, the seven principles of any HACCP plan:

• Hazard Analysis
• Determining Critical Control Points
• Establishing Limits for Critical Control Points
• Monitoring Procedures for Critical Control Points
• Corrective Actions
• Verification Procedures
• Recordkeeping

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Food Safety: HACCP can be used together with other courses within the Food Safety Series or separately as a stand-alone program. For further info on other food safety training programs available, please click on any of the following titles:

• Food Safety: Introduction
• Food Safety: Cleaning and Sanitizing
• Food Safety: Personal Hygiene
• Food Safety: Maintenance and Sanitation
• Food Safety: Foodborne Illness
• Food Safety: Dangerous Microorganisms
• Food Safety: Allergen Control
• Food Safety: Ensuring Quality
• Food Safety: Facility Security

Languages: English

 

A DuPont release