Gain an in-depth understanding of the components of a food safety system including prerequisite programs, the five preliminary steps, the seven principles of HACCP and how to develop and maintain a HACCP plan. This workshop reviews the history of HACCP and the reasons for its global acceptance.  Attendees will comprehend the basic steps to develop a HACCP plan by applying principles taught.

Registration/Welcome

Introduction

HACCP Overview/ History

Discuss the needs for and benefits of HACCP

Describe USDA and FDA laws and regulations in relation to HACCP plans

Describe Industry Driven and Third Party Auditors requirements in relation to HACCP Plans

Prerequisite programs

Define and develop SOPs

Define and develop GMPs

Discuss the importance of SOPs and GMPs

Describe how SOPs and GMPs are necessary before developing a HACCP plan

(Workshop I)

Basic steps in the development of a HACCP plan

Assemble the HACCP team

Describe the product and its method of distribution

Develop a complete list of ingredients and raw material

Develop a process flow diagram

HACCP Principles

Presentation of HACCP principles as defined by CODEX Committee on Food Hygiene

and the National Advisory Committee on Microbiological Criteria for Food’s report on HACCP Systems, 3/20/92

Discuss the seven principles in detail

(Workshop II)

Principle 1- Conduct a Hazard Analysis

Biological Hazards

Chemical Hazards

Physical Hazards (Chapter 6 in Workshop Manual)

Conducting a Hazard Analysis

Steps in Conducting a Hazard Analysis

First- Evaluate your operation for hazards

Second- Observe the actual operating practices in your operation

Preventive Measures

(Workshop III)

Principle 2 - Identify Critical Control Points

Steps in Identifying Critical Control Points

CCP Decision Tree

Principle 3 - Establish Critical Limits

Steps in Establishing Critical Limits

Principle 4 - Establish Monitoring Procedures

Steps in Establishing Monitoring Procedures

Principle 5 - Establish Corrective Actions

Steps in Establishing Corrective Actions

(Workshop IV)

Principle 6 - Establish Record keeping Procedures

Steps in Establishing Record keeping Procedures

Principle 7 - Establish Verification Procedures

Steps in Establishing Verification Procedures

HACCP Groups re-evaluate, finalize and summarize (HACCP Team, Responsibilities and Record keeping format)

Group Presentation