Development and Implementation of HACCP for Food Processors and Food Related Industries
Introduction
History
Prerequisite Programs
Good Agricultural Practices
Good Manufacturing Practices
Other Prerequisite Programs
Five Preliminary Steps:
1. Assemble the HACCP Team
2. Describe the Food and Its Distribution
3. Describe the Intended use and the Consumers of the Food
4. Develop a Flow Diagram which describes the Process
5. Verify the Flow Diagram
Seven Principles of HACCP
1. Conduct a Hazard Analysis
2. Determine the Critical Control Points (CCPs)
3. Establish Critical Limits|
4. Establish Monitoring Procedures
5. Establish Corrective Actions
6. Establish Verification Procedures
7. Establish Record-Keeping and Documentation Procedures
Appendices:
– National Advisory Committee on Microbiological Criteria for
Foods (NACMCF)
– 21 CFR 117 Subpart B: Current Good Manufacturing Practices,
Hazard Analysis, and Risk-Based Preventive Controls for Human
Food
– Workshop Sheets
– Hazard Analysis and Risk Assessment
2020 Basic HACCP
Cherry Hill, NJ August 17 and 18, 2020
Chicago, IL August 24 and 25,2020
Los Angeles, CA September 8 and 9, 2020
Chicago, IL September 28 and 29, 2020
Los Angeles, CA October 12 and 13, 2020
Seattle, WA October 19 and 20, 2020
Chicago, IL October 26 and 27, 2020
Los Angeles, CA November 2 and 3, 2020
San Francisco, CA November 9 and 10, 2020
Houston, TX November 16 and 17, 2020
Chicago, IL November 30 and December 1, 2020
Los Angeles, CA December 7 and 8, 2020