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Hazard Analysis Critical Control Point (HACCP)
Hazard Analysis Critical Control Point (HACCP) is a science-based system used to ensure that food safety hazards are controlled to prevent contaminated from reaching the consumer.
It is a logical, simple and effective management tool that provides a more structured and scientific to the control of identified hazards than that by achievable by traditional inspection and quality control procedures.
Benefits of HACCP
It is a logical, simple and effective management tool that provides a more structured and scientific to the control of identified hazards than that by achievable by traditional inspection and quality control procedures.
Benefits of HACCP
- comprehensive in scope - from farm to table
- allows for a preventive, systematic approach to food safety rather than a reactive method
- places responsibility for ensuring food safety on the food processor
- aids inspections by regulatory
- authorities and promotes international trade by increasing confidence in food safety
- application is compatible with the implementation of quality management system such as the ISO 9000 series
HACCP 3-Day Training Content
- Introduction to HACCP
- Applications of HACCP
- Assemble the HACCP team
- Descr ibe the product
- Identify the intended Use
- Construct a Process Flow Diagram
- On-site Verification of the Flow Diagram
- Conduct a Hazard Flow Diagram Analysis
- Determine Critical Control Points (CCP)
- Establish Critical Limits for each CCP
- Establish a Monitoring System for each CCP
- Establish Corrective Action Plans for Deviations
- Establishing Verification Procedures
- Establishing an Effective Record-Keeping and Documentation System
- Evolving Issues
