HACCP Certification Training
Hazard Analysis and Critical Control Points (HACCP) is a type of preventive food safety system that involves identifying physical, biological and chemical hazards right during food handling and preparation stage. In the United States, the Department of Agriculture (USDA) and Food and Drug Administration (FDA) are in charge of implementing mandatory HACCP training programs for meat, seafood and juice handling. Generally, however, HACCP is a voluntary type of training but may be required by employers for its wide-ranging benefits.
HACCP Certification Training course will teach you the seven principles of HACCP as follows:
Hazard Analysis. This involves deconstructing the production process and identifying the physical, chemical and biological hazards present in each process. Control measures have to be planned during this stage.
Critical Control Points. Critical control points are the phases of the production process where you apply control measures that will contain and eliminate existing risks and make food safe for consumption.
Critical Limits. The critical limit is the safety limit to which the hazard can be safely controlled. It essentially draws the line between safe and unsafe food handling and storage.
Monitoring. The US Food Safety Inspection Service enforces the inclusion of monitoring activities in a business’s HACCP plan. Monitoring activities should be established to make sure that hazards are controlled at each CCP.
Corrective Actions. These are procedures that are conducted as a means of correcting deviations from the set critical limits at each CCP. These procedures intend to ensure that the food poses no harm to consumers because of the deviation.
Verification. Verification procedures review the effectiveness of the HACCP system in controlling hazards. These activities include but are not limited to quality checks, food samplings and microbial testing.