This course imparts knowledge about precautions and exercises that need to be taken in order to reduce food safety hazards in conjunction with the Hazard Analysis Critical Control Point ( HACCP) system.
All restaurants or any operation serving or selling food needs to have a food safety system in place that is designed specifically to guarantee the food being served is safe to eat. This specific food safety system is called HACCP. It is a system comprised of 7 principles that are to be applied to your written food safety program focusing on the food in your operation. Our course aims to teach you the importance and use of all of the 7 principles in order to make you a safer, more effective food service employee.
The HACCP Course is a 4 (FOUR) Hour Course and Meets the Regulatory Requirement of Compliance with the 2009 FDA Code & the USDA Requirements for School District HACCP Plan.
A State Of The Art Approach to Food Safety 4.0 Hours
A HACCP plan documents the procedures used to ensure that the principles of HACCP are followed.
It dictates the methods used to monitor and control chemical, physical, and biological hazards.
It also directs the use of appropriate resources and timely responses to problems.
Information in this course comes from the “Hazardous Analysis and Critical Control Point Principles and Application Guidelines” adopted by the USDA and FDA National Advisory Committee on Microbiological Criteria for Foods (NACMCF) in August 1997.
In addition to enhanced assurance of food safety, information helps illustrate that an organization benefits from better use of resources and a timely response to problems.
Prerequisite programs are an essential foundation for the development and implementation of a successful HACCP plan.
These have traditionally been based on current Good Manufacturing Practices (cGMPs).
While HACCP programs are limited to ensuring that food is safe to consume, all prerequisite programs should be reviewed for effectiveness during the design and implementation of a HACCP plan.
Although they can be managed separately from the HACCP plan itself, some of their aspects may be incorporated into it.
This course helps determine good safety practices concerning the consumption of seafood
By the time you finish this course you will be able to:
Identify the key points of HACCP
Identify the causes of food borne illness
Follow prerequisite programs for food safety
Identify the three classifications of recipes
Explain the 7 HACCP principles
Apply standard operating procedures for food safety and
food defense in your operation
Apply critical control limits
Determine critical control points
Determine effective corrective actions
Complete monitoring forms
This course presents the characteristics and application of Hazard Analysis and Critical Control Points (HACCP), a risk prevention management methodology that applies appropriate science and technology to plan, control, and document safe food processes in a food facility, consistent with the FDA's desire to implement voluntary HACCP.
The course first examines HACCP's principles and concepts. The HACCP approach begins by identifying biological, chemical, and physical hazards (inputs to the system) associated with facility construction, equipment, employees, food and supplies.
For prerequisite processes (e.g., personnel hygiene and training; equipment and facility cleaning, sanitizing, and maintenance; receiving and storage); and for food processes (e.g., cooking, hot and cold holding, and cooling), this course presents scientifically validated hazard control procedures that prevent, eliminate, or reduce hazards to levels that protect public health.
Hazard Analysis & Critical Control Points (HACCP)
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
2005 Recommendations of the United States Public Health Service Food and Drug Administration
The Food Code is a model for safeguarding public health and ensuring food is unadulterated and honestly presented when offered to the consumer.
It represents FDA's best advice for a uniform system of provisions that address the safety and protection of food offered at retail and in food service.
This model is offered for adoption by local, state, and federal governmental jurisdictions for administration by the various departments, agencies, bureaus, divisions, and other units within each jurisdiction that have been delegated compliance responsibilities for food service, retail food stores, or food vending operations.
Alternatives that offer an equivalent level of public health protection to ensure that food at retail and foodservice is safe are recognized in this model.