HACCP Course

HAZARD ANALYSIS AND CRITICAL CONTROL POINT HACCP SYSTEM AND GUIDELINES FOR ITS APPLICATION Annex to CAC/RCP 1-1969, Rev. 3 (1997)

The purpose of this manual

Training of personnel from industry, government and academia in HACCP principles and applications is an essential element for the effective implementation of HACCP. The manual HACCP Principles and Practice has been developed to facilitate the training of food inspectors and food industry personnel, and to support the consistent interpretation and application of HACCP worldwide.

Objectives of this manual
The manual intends to:

• provide a basic understanding of the principles of the HACCP system and its advantages
  
• review and strengthen basic knowledge required in food hygiene (including hazards associated with foods and methods for their control) in order to apply the HACCP system
  
• impart skills for applying the HACCP system
  
• define the respective roles of governments and industry in HACCP implementation

Module 1 

• The need for HACCP sytem
• HACCP in food hygiene
• History and status of HACCP
• Basic principles of the HACCP system
• Benefits of the HACCP system
  

• Microbiological hazards
  
• Where hazards arise in the food supply
  
• Contaminants of biological origin
  
• Chemical and physical hazards in food
  
• Hazards in raw material
  
• Food technologies to render foods safe
  
• Food technologies to control the development of microbiological hazards
  
• Food technologies that prevent contamination
  
• Food technologies to render and keep foods safe
  
• Cleaning and disinfection

• Good Manufacturing / Hygienic Practice
  
• Codex HACCP system and guidelines for its application
  
• Hazard Analysis and Critical Control Point determination
  
• Monitoring
  
• Validation & verification

• Implementation of HACCP
  
• The role of governments

• Training in HACCP