International HACCP Alliance Approved Curricula
Alliance Approved Curricula
for an Executive Briefing on HACCP Course
(designed for 1/2 day program)
Welcome, Conference Overview and Objectives
Food Safety From Farm to Table: The Meat and Poultry Industry's Role in Managing Food Safety Issues
- Why HACCP is Important to the Meat and Poultry Industry?
- Benefits (and Costs) to Industry and Examples of Success.
- How Industry and Government can Work Together to Effectively Ensure Food Safety.
What Exactly is HACCP and why should industry embrace it?
- Brief History of HACCP and its Food Safety Core.
- Comparing HACCP to TQM Concepts, including Sanitation, GMP's and Quality Programs (management support, employee empowerment, etc.).
- The Seven Principles of HACCP (keep basic, use examples).
Threats to Food Safety: Where are They?
- Farm to Table Sources of Hazards.
- Categories of Hazards (biological, chemical, physical).
- Examples of Potential Hazards in Each Category.
Current Regulatory and Legislative Context of HACCP
- USDA Food Safety Initiatives.
- Pathogen Reduction Act.
- E. coli O157:H7 Testing Program.
- The HACCP and Pathogen Reduction Proposed Regulation.
- FDA Food Safety Initiatives.
- Proposed Seafood HACCP Rule.
- HACCP for the entire food industry
- International Issues & HACCP
Summary Remarks/QA/Wrap-up
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