International HACCP Alliance


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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.

This is designed to assist facilities in meeting the requirements of the Pathogen Reduction/HACCP Regulation. Participants should have an understanding of the need for having both pre-operational and operational sanitation SOPs and should write a sanitation SOP as part of the course. This course is designed to meet short-term needs of the industry to have Sanitation SOPs in place by January 1997.

Basic Microbiology and Foody Safety
Personal Hygiene
Facilities and Equipment
Cleaning and Sanitizing
Pre-operational Sanitation SOPs

Pre-requisite Program Course
This course is designed to provide a more in-depth knowledge and details relating to pre-requisite programs. It is a longer term course and will provide a basis for industry to continue to strengthen their food safety programs.

Overview of Food Safety
Food Microbiology
Contamination and Foodborne Illness
Personal Hygiene
Purchasing and Receiving Safe Food/Ingredients
Keeping Food/Ingredients Safe in Storage
Sanitary Facilities and Equipment
Cleaning and Sanitizing
Organizing a Cleaning/Sanitizing Program
Integrated Pest Management
Recalls
Personnel Training
Regulatory Issues

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>.