Basic HACCP Requirements - Food Safety Management System

The principles of HACCP are traceable to the Codex Alimentarius Commission, which was created to develop food standards, guidelines and codes of practice by the Joint FAO/WHO (Food and Agriculture Organization/World Health Organization) Food Standards Program for the United Nations. The Global Food Safety Initiative, made up of global food retailers, has recognized HACCP as a fundamental element of food safety system. HACCP is a key component of numerous food safety standards.

HACCP specifies the requirements for a food safety management system that involves the following elements:

· interactive communication

· system management

· prerequisite programs

· Control of food hazard such as Biological, Chemical, Physical, Allergen and Radiological hazard

Benefits:

· Build rapport in customer and consumer and able to explore bigger sales market worldwide.

· Business will benefit from a clear definition of processes and procedures. Effective communication and continual process improvement are the cornerstones of a functioning management system.

· A controlled food operating environment and effectively implemented and applied food safety system will improve customer and consumer confidence in the safety of food.

· It uses a systematic approach covering all aspects of food production from raw materials, processing, distribution and point of sale to consumption and beyond. It moves a company from a solely retrospective end product testing and sampling approach towards a preventative approach that is designed to reduce product losses and liabilities.

· It complements other quality management systems such as ISO 9001, ISO 14001, ISO 45000, GMP+ and etc....

Course Content:

· What is food hygiene?

· How safe is your food product?

· Food and disease

· How is food contaminated?

· Preventing food poisoning

· What is HACCP?

· A Definition

· Benefits of HACCP

· What is GMP? (Good Manufacturing Practices):

a. Facilities and design of staff & material movement

b. Operation Control

c. Housekeeping, Cleaning & Sanitation

d. Preventive Maintenance & Calibration

e. Personal Hygiene

f. Training

g. Supplier & Chemical Control

h. Internal Audit Requirements

i. Management Review

j. Compliance of Legal Requirements

· How to conduct a hazard analysis

· How to determine the Critical Control Point (CCPs)

· How to establish a CCP monitoring system

· How to establish corrective actions to be taken for deviations

· How to establish documentation and record keeping