HACCP For Operators

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English

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185 min

Course Outline

Course Outline

  • Introduction to HACCP

  • Prerequisites to HACCP

  • Biological Hazards and Controls

  • Chemical Hazards and Controls

  • Physical Hazards and Control

  • Initial and Preliminary Tasks

  • Hazard Analysis

  • Critical Control Points

  • Critical Limits

  • Monitoring Critical Control Points

  • Corrective Actions

  • Verification Procedures

  • Recordkeeping

Regulations

Regulations

  • GMA Manual “HACCP – A Systematic Approach to Food Safety,” current edition

  • Rules of HACCP – A Compilation of HACCP-Related-Regulations in the United States

  • 21 CFR 110 (FDA) Current good manufacturing practice in manufacturing, packing, or holding human food

  • 21 CFR 123 (FDA) Fish and fishery products

  • 21 CFR 120 (FDA) Hazard Analysis and Critical Control Point (HACCP) systems [Juice Products]

  • 9 CFR 416 (USDA/FSIS) Sanitation [Meat and Poultry Products]

  • 9 CFR 417 (USDA/FSIS) Hazard Analysis and Critical Control Point (HACCP) systems [Meat and Poultry Products]

  • 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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