HACCP for the Plant Worker

HACCP (Hazard Analysis Critical Control Point) is the backbone of food safety programs for producers, processors and packagers of food products. This course presents the seven principles of HACCP as a straightforward and logical approach for protecting food from physical, chemical and biological hazards from receipt of raw materials and ingredients through processing, handling, storage, and shipment. The course covers hazard identification, evaluation, CCPs, CLs, measuring, monitoring and reporting. It also discusses verification and validation. Throughout these topics, the training material is related to the processes and practices of the participants workplace for practical examples of each principle, reinforcing both the principle and its application in a familiar setting. This approach makes it real; trainees can connect the rationale the principle with the practices that applied in their environment. At the conclusion of this course, participants will understand the need for identifying and controlling hazards in a food processing or packaging and the logic of the HACCP-related practices in their workplace.