Hazard Analysis and Critical Control Points (HACCP)
Concerns with food safety have increased substantially over the last decade. The European community, especially The Netherlands, has taken serous and costly steps including HACCP to ensure the safety of farm products produced there. Here in the US the FDA began requiring meat and poultry processing plants to use HACCP in 1998. Other areas of food processing will soon be required to implement HACCP.
HACCP is a quality management system and is based upon prevention and good manufacturing practices. It is a system that can effectively and efficiently ensure the safety of our precious food chain. By identifying potential biological, chemical and physical hazards and the critical points in a process where these can occur, problems can be uncovered and corrected before adverse affects occur. It is applicable to all aspects of the food industry from the farm to the table.
Our staff of experts can assist your organization with training and implementation of HACCP. Our emphasis is on using HACCP for the benefit of not only the consumer, but for the organization itself. This can be measured in lower costs due to reduced waste, scrap and rework, as well as the prevention of product liability and recalls.
Benefits:
When HACCP is applied with an intent of prevention versus inspection, lower costs due to reduced waste, scrap and rework can occur. Furthermore, costly recalls and dissatisfied customers can be avoided.
 | reduced inspection costs |
| greater yields |
| improved cycle times |
| reduced costs downstream |
| increased customer satisfaction |
| reduced liability and risk of recall |
Who should attend this training?
Managers, engineers, and anyone responsible for food processing. The information presented in this training is not complex or highly technical. Much of HACCP is common sense applied in a particular model for improvement.
On completion of this training:
You will be able to put this practical skill to work immediately by:
|
Understanding the basic steps of HACCP |
|
Defining a process |
|
Identifying and analyzing hazards |
|
Identifying critical control points |
|
Establishing preventative and corrective actions |
Topics covered:
|
Flowcharting |
|
Hazard identification with FMEA |
|
Critical control points |
|
Preventative measures |
|
Corrective actions with root cause analysis |
|
Establishment of procedures and useful documentation and record keeping |
Additional information:
Up to 24 persons may participate. It includes a certificate of completion and requires sixteen hours of class time. All materials are provided.