HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP)

Description. HACCP is an effective and rational approach to assuring safety of products. Prevention of problems that will affect product safety is the paramount goal underlying the HACCP system. Seven basic principles are employed in the development of HACCP Plans. These principles are:
     (1) Hazard assessment
     (2) Critical Control Points (CCPs) identification
     (3) Establishing critical limits
     (4) Establishing monitoring procedures
     (5) Defining corrective actions
     (6) Verification
     (7) Documentation Course

Objectives. At the end of the seminar-workshop, the participants will be able to prepare a HACCP Plan for an identified product based on their knowledge of how to:
      (1) conduct a hazard analysis and prepare a process flow detailing significant
            hazards and preventive measures taken;
      (2) identify the CCP's in the process;
      (3) establish the critical limits associated with the CCP's;
      (4) establish CCP monitoring procedures;
      (5) establish corrective actions to be taken when deviations from the critical
           limits occur;
      (6) establish procedures for verification that the HACCP system is working
           correctly and
      (7) establish an effective recording system.

Who should attend. Anyone in a food related business who needs to have an understanding of HACCP. The course is also designed for those who are involved in the implementation or management of HACCP systems.

Methodology. The course approach will utilize a combination of lecture-discussion with participants' playing active roles in the learning processes. Team-work will be emphasized both in the discussion-forum and workshops and throughout the three-day seminar-workshops. At least four Teams (potential HACCP Team members) will be organized to work on their selected product with the objective of developing the HACCP Plan for the product at the end of the sessions. Ideally, these Teams should continue their HACCP Plan development in the company after the completion of the program. There will be VHS presentation of HACCP. Quality practices will be linked with HACCP sustainability.

Company Preparation Desired. Identify a product per Team for which a HACCP Plan is to be prepared. Have a detailed process flow with corresponding quality control points- limits for steps in the process. Product characteristics and quality control requirements, as well as, those for ingredients and packaging materials per product should be available. NOTE: There will be optimum gains by participating Companies if they send a HACCP Team of 3 or more members to the Seminar-workshop.

Outline
Day 1
   * Introduction to HACCP (background, importance, prerequisite programs, &
      preliminary steps); VHS Presentation
   * Pre-test
   * Food safety hazard: biological, chemical, physical
   * Overview of HACCP Principles
         Principle 1 - Conducting a Hazard Analysis
         Principle 2 - Determining Critical Control Points
   * Workshop 1 - Risk Assessment and Identification of Hazards and Critical
      Points
   * Presentation and processing of outputs (one product per team)

Day 2
   * Group Dynamics and Retention Test
   * Principle 3 - Establishing Critical limits
   * Principle 4 - Monitoring Critical Control Points
   * Principle 5 - Corrective Action
   * Principle 6 - Verification
   * Workshop II - Setting critical limits and developing monitoring procedures    *    * Presentation and Processing of outputs

Day 3
   * Group Dynamics and Application Test
   * Principle 7 - Record-keeping procedures
   * Responsibilities of the HACCP Team members
   * Analysis of Sample HACCP Plans
   * Review of Days 1 & 2 outputs as HACCP plan components
   * Post-Test
   * Workshop III - Preparation of a HACCP Plan and Schedule of Activities
   * Presentation and processing of outputs

Duration: 24 hours