The HACCP Awareness training course is designed for those working in any branch of the food industry at managerial / supervisory level. This includes ‘traditional’ supervisors and HACCP team members, but also anyone who needs a brief understanding of HACCP as part of their work.

Course Curriculum

1.  Introduction to Course and HACCP

1. What is HACCP?
2. Origin of HACCP
3. Seven Principles
4. Traditional Inspection methods and the HACCP approach

2.  Hazards

1. What is Hazards?
2. Biological, Chemical and Physical Hazards
3. Biological Hazards
4. -       Bacteria
5. -       Virus
6. -       Parasites
7. Chemical Hazards
8. -  Naturally Occurring Chemicals
9. -  Intentionally added Chemicals
10. -  Incidentally Added Chemicals
11. Physical Hazards
12. -  Materials
13. -  Sources

3. Prerequisite Programs

1. Prerequisite Programs definition
2. What are GMP’s and SSOP’s?
3. Preliminary steps in developing a HACCP Plan
4. HACCP Team Assembly
5. Building & Facilities
6. Equipment and Utensils
7. Calibration
8. Dealing With Customer Complaint

4.  Model Sanitation Standard Operating Procedure (SSOP)

1. Eight Sanitation Keys
2. Water and Ice
3. Cleanliness of food contact surfaces
4. Prevention of Cross Contamination
5. Maintenance of Hand Washing, Hand Sanitizing and Toilet Facilities
6. Storage of Toxic Chemical Compounds
7. Prevention of Food from Adulterants
8. Personal Hygiene
9. Pest Control

5.  Hazard Analysis and Preventive Measures

1. What is hazard analysis
2. How to conduct a hazard analysis
3. How to identify significant hazards
4. What preventive measures are
5. How to identify preventive measures

6.  Identification of Critical Control Points

1. The definition of a Critical Control Point (CCP)
2. The relationship between significant hazard and a CCP
3. The use of decision tree to select a CCP
4. Examples of CCPs

7. Establish Critical Limits

1. How to define critical limits
2. How to set critical limits for a CCP
3. How to find sources of critical limit information
4. The Relationship between critical limits and operation limits

8. Critical Control Point Monitoring

1. How monitoring is defined
2. Why monitoring is needed
3. How to design a monitoring system
4. Who should monitor

9.  Corrective Actions

1. The definition of corrective actions
2. Procedures for corrective actions
3. Record-keeping requirements for corrective actions

10. Record-keeping Procedures

1. What kind of records are needed in a HACCP system
2. When to record monitoring information
3. How to conduct a record review

11. Verification Procedures

1. How to define verification
2. What functions are part of HACCP plan verification
3. What functions are part of validation

12. The HACCP Regulation

• What are the requirements of the International and Local Govt. HACCP regulation.
• How to reference the specific requirements