Return to HACCP Alliance Home                        
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
International HACCP Alliance Hot Topics Training Activities Food Safety Information News Alliance Board Room Scientific Article Database International HACCP Alliance
International HACCP Alliance Alliance Approved Curricula for an Introductory Course for Development of HACCP Plans International HACCP Alliance International HACCP Alliance
International HACCP Alliance
International HACCP AllianceInternational HACCP Alliance

  1. Introduction to Food Safety and the HACCP System
    1. HACCP Overview
    2. History of HACCP
    3. Benefits of HACCP
    4. HACCP and its relationship to quality and safety programs
    5. Responsibilities: Management, quality assurance, operations, regulatory agencies, etc.
  1. Review of HACCP Pre-Reguisite Programs
    1. 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
  1. Discuss Hazards
    1. Various physical, chemical, and biological hazards that can occur. Define "significant hazards". These hazards, if not prevented, can seriously affect food safety.
    2. Sources for help or assistance
  1. 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, March 20, 1992. Discuss the seven (7) principles in detail.

  1. How to Implement HACCP
    1. Obtain management support and commitment
    2. Assure the basic GMP's are followed
    3. Steps in developing a HACCP plan
      1. Organize HACCP team and reporting structure
      2. Train the team
      3. Develop a pilot HACCP plan
      4. Test, evaluate, modify, validate the plan
      5. Identify sources of expertise
    4. Implementing the plan, including recordkeeping and verification
      1. In establishments
      2. Expanding to suppliers and customers
  1. How to Maintain the Plan
    1. Staff training
    2. Periodic modifications and updates (new procedures, products, equipment)
    3. Measuring the plan's effectiveness
  1. Regulatory Issue
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 <tmooney@tamu.edu>.
International HACCP Alliance
International HACCP Alliance