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[Introduction to HACCP] Organizing and Managing HACCP Programs
After an establishment decides to use HACCP as the system for ensuring the safety of its products, the establishment should commit to making the HACCP program an integral part of their operations. This lesson provides requirements for organizing, implementing, and managing a HACCP plan and a HACCP program.
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.