HACCP

The IFSS Basic Level HACCP course provides introductory knowledge, skills, and abilities related to the hazard analysis and critical control points (HACCP) system.

• Participants will be able the principles of HACCP.

• Scope: Topics in this course include Foundations, Principles of HACCP,  Prerequisite Programs, and Preliminary Steps in the Development of a HACCP Plan. 

Course Objectives

Foundations

• Define relevant terminology.

• Recall the history of HACCP.

• Differentiate between voluntary and mandatory HACCP plans.

• Identify the seven principles of HACCP.

• Recognize the preliminary steps in developing a HACCP plan.

• Recognize the benefits of HACCP.

• Recognize the importance of management commitment.

Principles of HACCP.

• Identify the importance of prerequisite programs.

• Identify examples of prerequisite programs.

• Differentiate between a Sanitation Standard Operating Procedure (SSOP) and a Standard Data Management

Prerequisite Programs

• Recognize the importance of a systematic approach in relation to the seven principles of HACCP.

• Recognize the importance of a hazard analysis.

• Define what is meant by “reasonably likely to occur.”

• Differentiate between a critical control point and a critical limit.

• Recognize the relationship between a hazard that is reasonably likely to occur and a control procedure.

• Define the elements of a corrective action.

Preliminary Steps in the Development of a HACCP Plan

• Recognize the importance of the HACCP team.

• Recognize the importance of describing the food product and its distribution.

• Recognize the importance of the intended use of the food product.

• Recognize the importance of a detailed process flow diagram.

• Recognize the importance of verifying the flow diagram.

Duration

Unit 1: Foundations – 25 minutes

Unit 2: Principles of HACCP – 15 minutes

Unit 3: Prerequisite Programs – 20 minutes

Unit 4: Preliminary Steps in the Development of a HACCP Plan – 25 minutes

Total: 2 hours