HACCP for Managers

Course Outline

Regulations

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English

295 min

Learning Objectives

  • See below

Lesson Description

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48 million Americans are sickened by contaminated food each year.

 

RESEARCH, CENTERS FOR DISEASE CONTROL AND PREVENTION (CDC)

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Food Safety Modernization Act (FSMA) is a federal law, and development of a Hazard Analysis Critical Control Point (HACCP) plan is the first step in meeting the standards now required by the Act.

 

This course is designed for food safety managers who need to learn and apply the principles of HACCP in plan development and implementation to meet food safety and/or regulatory requirements.

 

This HACCP Manager and Operator online training is developed in partnership with the Grocery Manufacturers Association (GMA). Both courses are accredited by the International HACCP Alliance, and meet part one of the standard set forth by the Alliance. 

 

The FSMA requires food processors of all types to evaluate the hazards in their operations, implement and monitor effective measures to prevent contamination, and have a plan in place to take any corrective actions. This accredited HACCP Online Safety training provides a convenient and efficient resource for food quality professionals adjusting the FSMA regulatory demands. With Online Safety Training food safety courses, food processors can standardize hazard analysis and preventive controls training, shifting the focus from responding to contamination, to preventing it.

 

This course is broken down into the following sections and the Learning Objectives:

 

Introduction to HACCP (20 Min.)

 

  • Identify the origin of HACCP and how it evolved as a food safety system.

  • Identify the seven HACCP principles used to develop an effective plan to prevent, eliminate, or reduce food hazards to acceptable levels.Identify the basic application guidelines necessary for implementing a HACCP plan.

  • Identify the basic concept underlying HACCP and the advantage of using HACCP over traditional testing methods to control food hazards.

 

Prerequisites to HACCP (25 Min.)

 

  • Identify the purpose of prerequisite programs, how they relate to HACCP, and how to determine if a procedure should be in a prerequisite program or part of a HACCP plan.

  • Identify the conditions and activities necessary for establishing prerequisite programs.

  • Identify the Sanitation Standard Operating Procedures as they relate to HACCP requirements for seafood, juice, and meat and poultry processors.

 

Biological Hazards and Controls (20 Min.)

 

  • Identify the types of biological hazards and foodborne disease, how they are transmitted, and the factors that contribute to foodborne disease outbreaks.

  • Identify the characteristics, sources, and controls for the most common foodborne pathogens that need to be addressed in a HACCP plan.

  • Identify the potential control measures to reduce, eliminate, or prevent the growth of foodborne pathogens.

 

Chemical Hazards and Controls (30 Min.)

 

  • To effectively conduct a hazard analysis, the HACCP team must have information and guidelines for identifying potential chemical hazards and for determining if they should be included in the HACCP plan. This course gives an overview of the common types of chemicals used in food processing and the laws and regulations regarding hazardous chemicals. It also gives information about naturally occurring substances and intentionally added chemicals that are associated with foodborne illness or injury. In addition, it gives an overview of the points and types of controls that should be included in a Chemical Control Program.

  • Identify the common types of chemicals used in food processing and the laws and regulations regarding hazardous chemicals.

  • Identify the naturally occurring substances that are associated with foodborne illness or injury.

  • Identify the intentionally added chemicals that are associated with foodborne illness or injury.

  • Identify the points and types of controls that should be included in a Chemical Control Program.

 

Physical Hazards and Control (15 Min.)

 

  • Identify the sources and types of materials that can be physical hazards in foods and the regulations regarding physical hazards.

  • Identify the types of controls to minimize the potential for physical hazards in food.

 

Initial and Preliminary Tasks (10 Min.)

 

  • Identify the skills and responsibilities of the HACCP coordinator and the proper forms and tools needed to develop a HACCP plan.

  • Identify the preliminary tasks that must be completed before developing the HACCP principles.

 

Hazard Analysis (30 Min.)

 

  • Identify the importance of conducting a thorough hazard analysis.

  • Define a food safety hazard and hazard analysis.

  • Identify the steps necessary for identifying hazards.

  • Identify the steps necessary for evaluating hazards.

  • Identify examples of appropriate measures for controlling food safety hazards.

  • Identify the regulatory requirements for conducting a hazard analysis.

 

Critical Control Points (20 Min.)

 

  • Define a critical limit and operating limit.

  • Identify the criteria for setting critical limits.

  • Identify the purpose and advantage of establishing operating limits.

  • Identify what signifies whether a critical control point is in or out of control.

  • Identify the steps for establishing critical limits.

  • Identify the regulatory considerations for critical limits.

 

Critical Limits (20 Min.)

 

  • Define a critical limit and operating limit.

  • Identify the criteria for setting critical limits.

  • Identify the purpose and advantage of establishing operating limits.

  • Identify what signifies whether a critical control point is in or out of control.

  • Identify the steps for establishing critical limits.

  • Identify the regulatory considerations for critical limits.

 

Monitoring Critical Control Points (20 Min.)

 

  • Identify what will be monitored.

  • Identify the methods and equipment used for monitoring.

  • Identify how often monitoring should be conducted.

  • Identify who should perform the monitoring.

  • Identify the regulatory considerations for monitoring.

 

Corrective Actions (15 Min.)

 

  • Define corrective actions and identify the objectives.

  • Identify the options and procedures for taking corrective actions.

  • Identify the recordkeeping and regulatory requirements for corrective actions.

 

Verification Procedures (20 Min.)

 

  • Identify activities that determine the validity of the HACCP plan.

  • Identify activities that verify control measures are properly functioning at all CCPs.

  • Identify activities that verify the system is operating according to the HACCP plan.

 

Recordkeeping (10 Min.)

 

  • Identify the types of records needed in a HACCP system.

  • Identify recordkeeping procedures for documenting the HACCP plan.

  • Identify the requirements for record reviews and retention.

  • The HACCP plan shall, at a minimum provide for a recordkeeping system that documents the monitoring of the critical control points.

 

Organizing and Managing HACCP Programs (20 Min.)

 

  • Identify the requirements for organizing a HACCP program and strategies for developing a HACCP plan.

  • Identify the phases of HACCP plan implementation.

  • Identify the requirements for supporting and managing a HACCP program.

 

HACCP and the Regulatory Agencies (20 Min.)

 

  • Identify the current regulatory environment for HACCP.

  • Identify the major regulatory requirements for USDA/FSIS and FDA HACCP.

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