HACCP
This course discuses Hazard Analysis and Critical Control Points (HACCP) which is a systematic approach to hazard identification, assessment of risk and control
HACCP is a preventive system assuring the safe production of food products
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 biological, chemical or physical hazards are identified and controlled at specific points in the process
.HACCP originated in the 1960’s, when the National Aeronautics and Space Administration (NASA), the Pillsbury Company, and the U.S. Army Laboratories collaborated together to provide safe food for upcoming space expeditions
Implementing a HACCP system requires both prerequisite programs and HACCP plans
Example Curriculum
- 1-Introduction & history of HACCP- (4:29)
- 2-1-Hazard- (2:48)
- 2-2-Physical hazards- (15:58)
- 2-3-Chemical hazards (6:47)
- 2-4-Control measures ' physical & chemical'- (16:26)
- 2-5-Biological hazards- (12:23)
- 2-6-Allergic hazard- (5:17)
- 3-Prerequisite programs- (18:39)
- 4-legal requirments & HACCP Principles- (6:20)
- 5-1-Preparing of implementation of HACCP plan (7:48)
- 5-2-HACCP plan- (18:28)
- 6-Conduct hazard analysis - (23:00)
- 7-Control measures for physical & chemical hazards (13:23)
- 8-Critical control point (CCP) - (15:29)
- 9-Critical limits- (3:20)
- 10-Monitoring - (6:48)
- 11-Corrective actions- (4:19)
- 12-Verification- (5:50)
- 13-How to review HACCP & Maintenance- (6:57)