HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP): The Codex Approach

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. Preferably with GMP background.

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 two-day seminar-workshops.

Outline
Day 1
   * Introduction to Course and HACCP
   * Prerequisite Programs
   * Scope and Purpose of the HACCP Plan, HACCP Team
   * Description of the Product
   * Identification of Intended Use of the Product
   * Exercise I
   * Construction of Flow Diagram
   * Exercise 2
   * On-site Confirmation of the Flow Diagram
   * Hazard Analysis
   * Exercise 3

Day 2
   * Determination of the Critical Control Points
   * Exercise 4
   * Establishment of Critical Limits
   * Critical Control Point Monitoring
   * Corrective Actions
   * Exercise 5
   * Verification Procedures
   * Record-Keeping Procedures
   * Summary - HACCP and www sources for information on preparing HACCP
      Plans

Duration: 16 hours