Introduction to Food HACCP is a course for all foods including but not limited to:

Bread, Ice Cream, Eggs, Vegan Products, Confections, Grains, Meat & Poultry, Seafood, Juice, Etc.

International HACCP Alliance Certificate issued after completion of the course.

Online Class Requirements:

• Listen to all videos
• Complete Chapter Quizzes
• Complete 18 step exercise
• Complete Final Exam
• Submit 18 step exercise and Student Information sheet

Basic HACCP:

INTRODUCTION to Course

• Describe the purpose of the course

INTRODUCTION TO HACCP

• Seven HACCP Principles
• Introduce the HACCP concept for food safety

PREREQUISITE PROGRAMS

• Review programs that need to be in place before implementation of a HACCP program
• Describe the relationship between Good Manufacturing Practices (GMPs), sanitation, and (SSOPs)
• Describe monitoring, correction, and record-keeping requirements for 8 areas of sanitation
• Review examples of SCPs, monitoring, and records
• Review other relevant regulatory requirements

SAFETY HAZARDS

• Describe the general types of hazards including species-related hazards and process-related hazards
• Describe the species and process-related safety hazards with emphasis on:
  • What causes a safety hazard
  • What products and processes are affected by the hazard
  • How the hazard can be controlled (prevented, eliminated, or reduced to an acceptable level)

PRELIMINARY STEPS

• Introduce preliminary steps that must be completed prior to applying HACCP principles
• Introduce example to demonstrate preliminary steps

CONDUCTING A HAZARD ANALYSIS

• Describe the steps in the Hazard Analysis process
• Introduce and describe the Hazard Analysis form
• Describe how to identify all potential species and process-related hazards
• Describe how to determine what hazards are significant and justify the decision
• Describe control measures for specific types of hazards
• Use an example to illustrate how to conduct a hazard analysis

DETERMINING CRITICAL CONTROL POINTS

• Define critical control points (CCPs)
• Continue with teaching example to identify CCPs
• Discuss tools to help identify CCP

ESTABLISHING CRITICAL LIMITS

• Define and list typical critical limits (CLs) using examples from the curriculum manual
• Introduce the HACCP Plan Form
• Describe control strategy options
• Describe how to select one or more critical limits from a control strategy
• Discuss the use of operating limits
• Use an example to illustrate how to set up a HACCP plan form and select a critical limit

CRITICAL CONTROL POINTS MONITORING

• Define and explain the purpose of monitoring
• Describe the 4 elements of a complete monitoring procedure
• Describe how to identify appropriate monitoring procedures for the critical limit
• Use an example to illustrate how to identify monitoring procedures

CORRECTIVE ACTIONS

• Define and explain the need for predetermined corrective actions
• Explain and identify the components required for a complete corrective action procedure
• Describe how to identify appropriate corrective actions
• Use an example to illustrate how to identify corrective actions

ESTABLISH VERIFICATION PROCEDURES

• Define and explain the need for verification procedures
• Explain types of verification procedures including validation, routine, and periodic verification
• Give examples of typical verification procedures needed including accuracy checks, calibration, testing
• Describe how to identify appropriate verification procedures
• Use an example to illustrate how to identify verification procedures

RECORD-KEEPING PROCEDURES

• Define and explain the need for record-keeping procedures
• Explain types of records needed and the record-keeping requirements in the regulation
• Review examples of types of records in the curriculum
• Describe how to identify appropriate record-keeping procedures
• Use an example to illustrate how to identify record-keeping procedures

RESOURCES FOR PREPARING HACCP PLAN

OVERVIEW OF HACCP REGULATION

• Introduce the HACCP regulation and its format
• Discuss each of the elements of the regulation using the curriculum manual format

FINAL EXAM