ef18e84f_Food_Institute_Training_Portal__for_implementing_a_HACCP_plan_
[Introduction to HACCP] Initial and Preliminary Tasks
Several tasks must be completed before applying the seven HACCP principles to a specific product and process. Failure to properly address these tasks could lead to inadequate design, implementation, and management of the HACCP plan. This lesson covers the skills and responsibilities of the HACCP coordinator, the proper forms and tools needed to develop a HACCP plan, and the preliminary tasks that must be completed before developing the HACCP principles.
The Food Institute Training Portal
The Hazard Analysis and Critical Control Point system, or HACCP, focuses on preventing problems that could lead to foodborne illness or injury. HACCP is a management system that is required for meat and poultry products amenable to the US Department of Agriculture (USDA) inspection plus seafood and juice products amenable to Food and Drug Administration (FDA) inspection. This lesson provides an overview of the HACCP concept and the advantage of using HACCP over traditional testing methods to control food hazards. It also provides an overview of the origin of the HACCP system, the seven HACCP principles used to develop an effective plan to prevent, eliminate, or reduce food hazards to acceptable levels, and the basic application guidelines necessary for implementing a HACCP plan.