Knowledge Base

This course covers the following information:

HACCP... Hazard Analysis and Critical Control Points in the Food Industry: History, Background and Prerequisites

• The history of HACCP and why it was created.
  
• The prerequisites to successfully implementing a HACCP system.
  
• How HACCP can be used in every segment of the food processing industry to protect all elements of the "food chain".
  

HACCP... Hazard Analysis and Critical Control Points in the Food Industry: Developing a HACCP Plan

• The steps that should be followed in creating a HACCP Plan.
  
• The role that each of the steps play in creating an effective HACCP Plan.
  

HACCP... Hazard Analysis and Critical Control Points in the Food Industry: Principles 1 - 3... Hazards, CCP's and Limits

• The hazards that food which is being processed and handled may be subject to.
  
• The "Critical Control Points" (CCPs) in a food's processing cycle.
  
• Why "Critical Limits" should be set for each CCP.
  

HACCP... Hazard Analysis and Critical Control Points in the Food Industry: Principles 4 - 7... Monitoring, Corrective Actions, Verification and Recordkeeping

• How to establish proper "monitoring procedures" to measure the "Critical Limits" at each Critical Control Point in a food's processing cycle.
  
• What "Corrective Actions" must address when monitoring indicates that there is an issue in a food's processing cycle.
  
• How "Verification Procedures" work and how they help to maintain food safety.
  
• The importance of recordkeeping in being able to prove that food has been handled and processed safely.