Hazard Analysis and Critical Control Points Implementation training

Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food.

A HACCP System requires that potential hazards are identified and controlled at specific points in the process.

• Biological

• Chemical

• Physical

Any company involved in the manufacturing, processing or handling of food products can use HACCP to minimize or eliminate food safety hazards in their product.

What HACCP is not:

• HACCP is not a Quality Control system

• HACCP is not a government program (although there are regulatory requirements for companies to have a HACCP program in place. Visit FDA.gov for information)

Outcome of the training

Building a HACCP System based on the following:

• Implementing a Prerequisite programs to ensure a hygienic environment, and good manufacturing processes for personnel that reduce the risk of contamination of the food product.

• HACCP Plans implement controls to make sure the hazards are eliminated or controlled to ensure acceptable levels in the food product.