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[Introduction to HACCP] Biological Hazards and Controls
To perform a hazard analysis for the development of a HACCP plan, it is necessary to have knowledge of the potential biological hazards. This lesson provides an overview of the types of foodborne disease and how they are transmitted. It also gives an overview of the characteristics, sources, and controls for the most common foodborne pathogens that need to be addressed in a HACCP plan. In addition, it gives an overview of the potential control measures to reduce, eliminate, or prevent the growth of pathogens.
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.