Introduction
Hazard Analysis and Critical Control Point (HACCP) is an internationally recognised term, used to describe a management process by which food safety is addressed. The system relies on Critical Control Points (CCPs) which are closely monitored to ensure that food is safe for consumption. The CCPs management and control covers biological, chemical and physical hazards from raw material production, procurement and handling, manufacturing, distribution and consumption of the finished product.
HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing and merchandising, to preparing food for consumption. This differs from traditional “produce and test” quality assurance methods which can lead to potentially expensive “re-call” of suspect food produce.
This interactive and self-paced online learning course will enable participants to discover the importance of HACCP, identify food safety requirements and describe the steps used in developing a HACCP system in a contextualised environment.
