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International HACCP Alliance
International HACCP Alliance
International HACCP Alliance
About the Alliance

The International HACCP Alliance was developed on March 25, 1994, to provide a uniform program to assure safer meat and poultry products. It is housed within the Department of Animal Science at Texas A&M University.
International HACCP Alliance
International HACCP Alliance
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International HACCP Alliance Alliance Approved Curricula for Advanced HACCP Training on Verification and Validation International HACCP Alliance International HACCP Alliance
International HACCP Alliance
International HACCP Alliance
International HACCP Alliance
International HACCP Alliance
International HACCP Alliance

  1. Overall Course Objectives
    1. Differentiate between verification and validation activities
    2. Identify the components of prerequisite program verification
    3. Identify the components of CCP verification
    4. Identify the components of HACCP system verification
    5. Identify the components of HACCP plan validation
    6. Identify regulatory requirements for verification and validation
  2. Overall Course Description
    1. Course must cover all above-stated learning objectives and key goals for each objective
    2. Course is designed to disseminate information via lecture and workshop environments
  3. Course Outline and Key Goals:
    1. HACCP Overview
      1. Review prerequisite programs, the five preliminary steps of HACCP, and the seven HACCP Principles
      2. Define verification and validation
    2. Verification of Prerequisite Programs
      1. Develop a common understanding of prerequisite programs
      2. Identify verification and validation activities for prerequisite programs
      3. Understand the concept of prerequisite program verification and validation
      4. Identify examples of specific activities for prerequisite program verification and validation
    3. CCP Verification
      1. Understand the componenets of CCP verification
        1. Calibration
        2. Record Review
        3. Independent observations/checks
      2. Identify specific examples of each CCP verification activity
      3. Identify parties responsible for, and the frequencies (when and how often) of, conducting CCP verification activities
      4. Identify the CCP verification records
      5. Describe the role of microbiological testing in CCP verification
    4. HACCP System Verification
      1. Identify the differences between a HACCP Plan and a HACCP System
      2. Describe the components of a HACCP System verification
      3. Identify examples of activities conducted in a HACCP system verification
      4. Identify parties responsible for, and the frequencies (when and how often) of, conducting HACCP system verification activities
      5. Identify the HACCP system verification records
      6. Demonstrate how to interpret and utilize the results of a HACCP System Verification
    5. HACCP Plan Validation
      1. Contrast the differences between HACCP System Verification and HACCP Plan Validation
      2. Propose how to evaluate the Hazard Analysis and other components of a HACCP plan (i.e., CCP, critical limits, monitoring activities, corrective actions, verification, record-keeping)
      3. Identify examples of activities conducted in a HACCP plan validation
      4. Identify parties responsible for conducting HACCP plan validation activities and their frequencies
      5. Identify the HACCP plan validation records
      6. Demonstrate how to interpret and utilize the results of a HACCP Plan Validation
    6. HACCP Regulatory Requirements (USDA, FDA, etc.)
      1. Recognize the regulatory requirements related to verification and validation ("reassessment") requirements
      2. Identify current, pending, and proposed agency activities relating to verification and validation
International HACCP Alliance
International HACCP Alliance
International HACCP Alliance
International HACCP Alliance
International HACCP Alliance

International HACCP Alliance


International HACCP Alliance
120 Rosenthal Center, 2471 TAMU
College Station, TX 77843-2471
Phone: (979)862-3643
Fax: (979)862-3075
kharris@tamu.edu
 



Providing a uniform program to assure safer food products.


For direct email inquiries about this site, please contact Tiffany Mooney <twalsingham@tamu.edu>.
International HACCP Alliance
International HACCP Alliance