Developing a Food Safety HACCP program is a process of identifying and controlling potential hazards that may affect the quality and safety of food products.
HACCP stands for Hazard Analysis and Critical Control Point, and it is a process that identifies potential and existing hazards such that it can ensure compliance with regulatory requirements. HACCP plans are based on twelve steps (5 pre-steps and 7 principles).
5 Pre-steps of HACCP:
Develop the team
Describe the product
Describe the intended use
Create a flow diagram
Verify the flow diagram
7 Principles of HACCP:
Hazard analysis: Identify the biological, chemical, and physical hazards that may occur in the food production process and assess their likelihood and severity.
CCP identification: Determine the critical control points (CCPs) where the hazards can be prevented, eliminated, or reduced to acceptable levels.
Establishing critical limits: Set the maximum or minimum values for each CCP that must be met to ensure food safety.
Monitoring procedures: Establish methods to measure and record the critical limits at each CCP.
Corrective actions: Define the actions to be taken when a critical limit is not met, or a deviation occurs.
Verification procedures: Establish methods to verify that the HACCP plan is working effectively and is being followed correctly.
Record-keeping and documentation: Maintain records of the HACCP plan, its implementation, monitoring, verification, and corrective actions.
Developing a Food Safety HACCP program can be challenging, especially for small and very small establishments. That's why D.L. Newslow & Associates can assist you and your team with your Food Safety HACCP training and program development. D.L. Newslow & Associates is a leading provider of food safety training and consulting services, with over 25 years of experience in the industry. We offer a one or two-day HACCP course that trains participants on how to develop, implement, and maintain an effective Food Safety HACCP program based on based food safety management system and the requirement of Codex Alimentarius. The course covers topics such as:
The history and background of HACCP
The benefits and limitations of HACCP
The prerequisites for HACCP
The 12 steps to develop a HACCP plan
The application of HACCP to different food sectors
The role of validation, verification, and reassessment
The use of tools and templates for HACCP documentation
And much more depending on your program and food sector
The course is interactive and engaging, with exercises, case studies, group discussions, and quizzes. By completing this course, you will gain the knowledge and skills to create a robust and effective Food Safety HACCP program for your food business. Our Food Safety HACCP Plan Development program (20 hours), and Advanced HACCP Program (20 hours) are recognized by the International HACCP Alliance (IHA).
If you are interested in learning more about this course or others and how D.L. Newslow & Associates can help you with your training for Food Safety HACCP and Advanced HACCP programs, please look into our Training and Services or scroll below to send us an email.
For those of you that are interested, we have a HACCP workshop scheduled in September in Fresno, CA.