1. Brief Description:
Hazard Analysis and Critical Control Points (HACCP) is a food safety management system that is used to identify potential hazards in food production processes and implement measures to control and prevent them. HACCP is widely recognized as an effective tool for ensuring food safety and is used by food businesses all over the world.
2. Key Topics:
The key topics covered by HACCP include hazard analysis, critical control points, monitoring procedures, corrective actions, record keeping, and verification procedures. These topics are used to identify and control hazards at every stage of the food production process, from raw material sourcing to final product delivery.
HACCP is designed for anyone involved in the food production industry, including food manufacturers, processors, packagers, and distributors. It is also useful for food safety regulators, auditors, and inspectors who need to assess the safety and quality of food products.
4. Learning Objectives:
The main learning objectives of HACCP include understanding the principles of hazard analysis, identifying critical control points in food production processes, implementing monitoring procedures to prevent hazards, developing corrective actions to address problems that arise, maintaining accurate records, and verifying the effectiveness of the HACCP system. By the end of the training, participants should be able to develop and implement an effective HACCP plan to ensure the safety and quality of food products