HACCP for Operators
HACCP planning is critical because it is a big part of the Food Safety Modernization Act, which directs the U.S. Food and Drug Administration (FDA) to take certain measures to prevent food terrorism, like intentional adulteration and contamination of the nation’s food supply. The focus of HACCP is preventing problems that could lead to foodborne illness or injury before they occur.
There are five risk factors for food safety, as identified by the Centers for Disease Control and Prevention (CDC).
HACCP Operators Should Know These 5 Foodborne Illness Risk Factors
- Food from Unsafe Sources
- Inadequate Cooking
- Improper Holding Temperatures
- Contaminated Equipment
- Poor Personal Hygiene
The HACCP management system is based on preventing food safety problems. This is accomplished by using technical and scientific principles to analyze food hazards. When the food hazards have been analyzed and identified, specific written procedures are established to prevent those hazards from causing foodborne illness or injury. The principles of HACCP can be applied throughout the food chain from farm to table.
The HACCP concept covers all types of potential food safety hazards that may affect a food product. This includes biological, chemical, and physical hazards that can be naturally occurring in the food, contributed by the environment, or generated by a mistake in the manufacturing process.
In its current form, HACCP is the best food safety management system to prevent problems that could lead to foodborne illness or injury. The FDA and the USDA now require many food processors, including juice, seafood, meat, and poultry, to use the HACCP system to identify and control potential food safety hazards. The HACCP management system is required for juice and seafood products regulated by FDA, plus meat and poultry products inspected by USDA. HACCP is endorsed by many countries and international agencies, and is recognized internationally as the most appropriate system for controlling food safety.
Vivid's HACCP Manager and Operator online training is developed in partnership with the Grocery Manufacturers Association (GMA). Both courses are accredited by the International HACCP Alliance, and meet part one of the standard set forth by the Alliance.
- 4-6 hours
- Introduction to HACCP
- Prerequisites to HACCP
- Biological Hazards and Controls
- Chemical Hazards and Controls
- Physical Hazards and Control
- Initial and Preliminary Tasks
- Hazard Analysis
- Critical Control Points
- Critical Limits
- Monitoring Critical Control Points
- Corrective Actions
- Verification Procedures