English
295 min
Course Outline
Course Outline
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Introduction to HACCP
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Prerequisites to HACCP
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Biological Hazards and Controls
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Chemical Hazards and Controls
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Physical Hazards and Control
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Initial and Preliminary Tasks
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Hazard Analysis
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Critical Control Points
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Critical Limits
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Monitoring Critical Control Points
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Corrective Actions
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Verification Procedures
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Recordkeeping
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Organizing and Managing HACCP Programs
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HACCP and the Regulatory Agencies
Regulations
Regulations
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GMA Manual “HACCP – A Systematic Approach to Food Safety,” current edition
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Rules of HACCP – A Compilation of HACCP-Related-Regulations in the United States
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21 CFR 110 (FDA) Current good manufacturing practice in manufacturing, packing, or holding human food
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21 CFR 123 (FDA) Fish and fishery products
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21 CFR 120 (FDA) Hazard Analysis and Critical Control Point (HACCP) systems [Juice Products]
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9 CFR 416 (USDA/FSIS) Sanitation [Meat and Poultry Products]
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9 CFR 417 (USDA/FSIS) Hazard Analysis and Critical Control Point (HACCP) systems [Meat and Poultry Products]
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FDA/ORA COMPLIANCE POLICY GUIDE, Chapter - 5 Sub Chapter - 555 Section 555.425 - Foods - Adulteration Involving Hard or Sharp Foreign Objects
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