HACCP Training

Hazard Analysis and Critical Control Points, or HACCP (pronounced “hassip”), is a prevention-based food safety system that involves identifying potential problems throughout the processing of a food product, and then determining and monitoring safety practices to avoid those problems. HACCP systems are designed to prevent the occurrence of potential food safety problems such as foreign objects or harmful levels of pathogenic bacteria.

In addition, HACCP systems involve planning for recalls in situations where the monitoring reveals that a safety practice has not been followed.

HACCP training is offered both online and in person, by private and governmental programs, such as the following:

NSF International offers HACCP trainings at various levels around the country. Their website allows you to search their course offerings. Contact them by phone at 1-800-673-6275 or email at training@nsf.org.

International HACCP Alliance lists various trainings around the country as well as the online course under 360Training.com.

HACCPtraining.org (an online course)

Note: There are many online courses as well as guides available online; some are free and some are costly, so let the buyer beware. The key is for someone who knows your processing (involved daily) to identify the steps for prevention and develop the system to monitor and document those steps.

HACCP plans are officially required for the handling or processing of meat and poultry, seafood, and juice. For foods outside of those categories HACCP is not required, though it is recommended. The upcoming requirements of the Food Safety Modernization Act (or FSMA, pronounced “fizma”) are modeled after the preventive approach of HACCP and its emphasis on monitoring and documentation.

Completion of standardized, FDA-approved HACCP training may not be mandatory IF the individual writing the plan is “otherwise qualified through job experience to perform these functions. Job experience may qualify an individual to perform these functions if such experience has provided knowledge at least equivalent to that provided through the standardized curriculum.” [21 CFR Part 120.13]

For more information please contact your state HACCP Coordinator.

State HACCP Contacts and Coordinators
http://www.fsis.usda.gov/wps/portal/informational/contactus/state-haccp-contacts-and-coordinators

Frequently Asked Questions – HACCP
http://fsrio.nal.usda.gov/faq-page/haccp


For further reading:

Underground Meats Public Domain HACCP plan (Kickstarter campaign project): Webpage | Draft 1 of the Plan

FDA HACCP Guidelines

USDA HACCP Resources

Wikipedia article [historical background]

 

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