Introduction to Alliance Course and HACCP Chapter 1 Introduction to Alliance Course and HACCP

In this chapter, you will learn the: • Objective of the course, • Format of the course, • Expectations of the participants, and • Meaning and importance of HACCP.

HACCP stands for Hazard Analysis and Critical Control Points

HACCP concepts are: • Preventive, not reactive HACCP concepts are: • Preventive, not reactive. • A management tool used to protect the food supply

HACCP is not a zero-risk system It is designed to minimize the risk of food-safety hazards.

Origins of HACCP: • Pioneered in the 1960s Origins of HACCP: • Pioneered in the 1960s. • First used when foods were developed for the space program. • Adopted by many food processors

National Academy of Sciences recommendation: The HACCP approach should be adopted by all regulatory agencies and it should be mandatory for food processors

• Codex Alimentarius Examples of international use: • European Union • Japan • Australia • New Zealand • Canada • South Africa • Chile • many other nations • China • Ecuador

Seven principles of HACCP: 1) Conduct a hazard analysis. 2) Determine the critical control points (CCPs) in the process. 3) Establish the critical limits. 4) Establish monitoring procedures. 5) Establish corrective actions. 6) Establish verification procedures. 7) Establish record keeping procedures

HACCP is not a stand-alone system HACCP is built on a foundation of Good Manufacturing Practices HACCP Good Manufacturing Practices Sanitation Standard Operating Procedure