Organizing and Managing HACCP Programs

Learning objectives

  • Identify the requirements for organizing a HACCP program and strategies for developing a HACCP plan.
  • Identify the phases of HACCP plan implementation.
  • Identify the requirements for supporting and managing a HACCP program.
  • Training Type: Interactive
  • 20 minutes
Course Outline
  • Introduction
  • Organizing a HACCP Program
  • Implementing a HACCP Plan
  • Managing a HACCP Program
  • GMA HACCP Manual
  • Rules of HACCP – A Compilation of HACCP-Related-Regulations in the United States
  • 21 CFR 123 (FDA) Fish and fishery products
  • 21 CFR 120 (FDA) Hazard Analysis and Critical Control Point (HACCP) systems [Juice Products]
  • 9 CFR 417 (USDA/FSIS) Hazard Analysis and Critical Control Point (HACCP) systems [Meat and Poultry Products]
  • 21 CFR 110 (FDA) Current good manufacturing practice in manufacturing, packing, or holding human food
Close Menu