This course is meant to be time efficient in that it covers all of the key points that you need to know about imlementation of HACCP methode in the food industry. it will give you all the knowledge and tools you need to lead and monitor the systeme in the food industry.

The haccp is quality assurance system that is designed specifically to guarantee the food being served is safe to eat. This specific food safety system is called for Hazard Analysis and Critical Control Point. There are twelve tasks required to develop a HACCP plan and these are designed to ensure that the seven principles are applied

Step 1 - Establish a HACCP team

Step 2 - Describe the product

Step 3 - Identify the product's intended use

Step 4 - Draw up the commodity flow diagram

Step 5 - On site confirmation of flow diagram

Step 6 - Identify and analyse hazard(s) - (Principle 1)

Step 7 - Determine the critical control points (CCPs) - (Principle 2).

Step 8 - Establish critical limits for each CCP - (Principle 3)

Step 9 - Establish a monitoring procedure - (Principle 4)

Step 10 - Establish corrective action - (Principle 5)

Step 11 - Verify the HACCP plan - (Principle 6)

Step 12 - Keep record - (Principale 7)

The principles of HACCP are traceable to the Codex Alimentarius Commission, which was created to develop food standards, guidelines and codes of practice by the Joint FAO/WHO (Food and Agriculture Organization/World Health Organization) Food Standards Program for the United Nations. The Global Food Safety Initiative, made up of global food retailers, has recognized HACCP as a fundamental element of food safety system. HACCP is a key component of numerous food safety standards.