I. Introduction to Food Safety and the HACCP System

• HACCP overview
• History of HACCP
• Benefits of HACCP
• HACCP and its relationship to quality and safety programs
• Responsibilities: Management, QA, Operations, regulatory agencies, etc..

II. Review of HACCP Pre-Requisite Programs:.
Present a review of such areas as sanitation, housekeeping, hygienic practices, training programs and establishment layout (Adequate pre-requisit programs are an essential part of a successful HACCP program.

III. Discuss Hazards

• Various physical, chemical and biological hazards that can occur. Define "significant hazards". These hazards, if not prevented, can seriously affect food safety.
• Sources for help or assistance.

IV. 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 (7) principles in detail.

V. How to Implement HACCP

• Obtain management support and commitment
• Assure that basic GMP's are followed
• Steps in Developing a HACCP plan:
  • Organize HACCP team and reporting structure
  • Train the team
  • Develop a pilot HACCP plan
  • Test, evaluate, modify, validate the plan
  • Identify sources of expertise
• Implementing the plan, including recordkeeping and verification
  • In establishments
  • Expanding to suppliers and customers

VI. How to Maintain the Plan

• Staff training
• Periodic modifications and updates (new procedures, products, equipment)
• Measuring the plan's effectiveness

VII. Regulatory Issues

Go to the International HACCP Alliance Home Page