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[Introduction to HACCP] Prerequisites to HACCP
For a HACCP system to function effectively, it must be built on a strong foundation of prerequisite programs that set the stage for HACCP and provide on-going support. This lesson gives an overview of the purpose of prerequisite programs, how they relate to HACCP, and how to determine if a procedure should be in a prerequisite program or a HACCP plan. It also gives an overview of the conditions and activities necessary for establishing prerequisite programs, and the Sanitation Standard Operating Procedures as they relate to HACCP requirements for seafood, juice, and meat and poultry processors.
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.