| Introduction to HACCP |
This lesson provides an overview of the HACCP concept and the advantage of using HACCP over traditional testing methods to control food hazards. It also provides an overview of the origin of the HACCP system, the seven HACCP principles used to develop an effective plan to prevent, eliminate, or reduce food hazards to acceptable levels, and the basic application guidelines necessary for implementing a HACCP plan. |
| Prerequisites to HACCP |
For a HACCP system to function effectively, it must be built on a strong foundation of prerequisite programs that set the stage for HACCP and provide on-going support. This lesson gives an overview of the purpose of prerequisite programs, how they relate to HACCP, and how to determine if a procedure should be in a prerequisite program or a HACCP plan. It also gives an overview of the Sanitation Standard Operating Procedures as they relate to HACCP requirements. |
| Biological Hazards and Controls |
To understand a HACCP plan, it is necessary to have knowledge of the potential biological hazards. This lesson defines a pathogen and provides an overview of the types of biological hazards and the factors that contribute to foodborne disease outbreaks. It also gives an overview of the sources and controls for the most common foodborne pathogens that need to be addressed in a HACCP plan. In addition, it gives an overview of the potential control measures to reduce, eliminate, or prevent the growth of pathogens. |
| Chemical Hazards and Controls |
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 lesson 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 and overview of the points and types of controls that should be included in a Chemical Control Program. |
| Physical Hazards and Controls |
To effectively conduct a hazard analysis, the HACCP team must have information and guidelines for identifying potential physical hazards and for determining if they should be included in the HACCP plan. This lesson gives an overview of the sources and types of materials that can be physical hazards in foods and the regulations regarding physical hazards. It also gives an overview of controls to minimize the potential for physical hazards in food. |
| Initial and Preliminary Tasks |
Several tasks must be completed before applying the seven HACCP principles to a specific product and process. Failure to properly address these tasks could lead to inadequate design, implementation, and management of the HACCP plan. This lesson covers the skills and responsibilities of the HACCP coordinator, the proper forms and tools needed to develop a HACCP plan, and the preliminary tasks that must be completed before developing the HACCP principles. |
| Hazard Analysis |
The Hazard Analysis, the first HACCP principle, is the process used by the HACCP team to determine which potential hazards present a significant health risk to consumers. This lesson focuses on the importance of conducting a thorough hazard analysis, what is defined as a food safety hazard and a hazard analysis, how to identify and evaluate potential food safety hazards, examples of appropriate control measures, and the regulatory requirements for conducting a hazard analysis. |
| Critical Control Points |
After the Hazard Analysis, the HACCP team focuses on the second principle, "Determine Critical Control Points." This lesson focuses on evaluating the control measures previously identified to prevent, eliminate, or reduce food safety hazards to determine which will be recognized as Critical Control Points, CCPs. |
| Critical Limits |
After determining the critical control points, the HACCP team should focus on the third principle, "Establish Critical Limits." This lesson focuses on establishing the criteria for setting critical limits and operating limits for control measures identified at critical control points. This lesson also focuses on establishing parameters to signify whether a CCP is "in" or "out" of control. |
| Monitoring Critical Control Points |
Monitoring procedures must be established to monitor the CCPs to determine and document whether the critical limits are being met. At every CCP, a control measure is used to control an identified hazard. The control measure must operate within one or more established critical limits. This lesson covers monitoring procedures for determining if the process is operating within the critical limit parameters. |
| Corrective Actions |
A deviation from a critical limit for a critical control point will result in an actual or a potential hazard to the consumer. When a deviation occurs, appropriate corrective action must be taken to address the problem. This lesson covers the definition and objective of corrective actions, the options and procedures for taking corrective actions, and recordkeeping and regulatory requirements for corrective actions. |
| Verification Procedures |
Verification evaluates the day-to-day compliance of the activities at each CCP within the HACCP plan. Verification activities are designed to ensure that the control procedures used for prerequisite programs, CCPs, and the HACCP plan are functioning properly to control the hazards. This lesson focuses on activities that verify the HACCP system. |
| Recordkeeping |
Accurate and complete recordkeeping and documentation are essential for a successful HACCP program. Records are the only way to provide evidence that the HACCP plan is being followed. In other words, if it isn't written down, it didn't happen. This lesson focuses on the types of records needed in a HACCP system and the recordkeeping procedures for documenting the HACCP plan. |