The Hazard Analysis Critical Control Point process (HACCP) is a scientific and systematic approach to identifying, monitoring, and controlling possible threats during the course of its production. Learn more about this in this link here. This process is designed to minimize the risk of severe poisoning or other adverse health effects that will harm consumers and the company itself.
It’s essentially a program that can be implemented by foodservice businesses to identify and control potential safety hazards. This type of training aims to ensure quality while reducing the likelihood of a food-borne illness outbreak in the future.
Management systems are put in place to control physical, chemical, and biological threats to various processes. This is applied to the production of the raw materials, handling, procurement, manufacturing, distribution, and consumption of the products. Nowadays, the world’s best vendors and manufacturers use this as a basis for compliance during audits and ensure that the program is updated and managed.
Who Needs the Training?
If your business is in the food industry, you need to take this training. The HACCP training is a mandatory requirement for all businesses that manufacture, process, pack, or hold meat, milk, fruits, cheese, vegetables, and more. This may include restaurants and grocery stores that sell food. Others may include:
- People who want to implement the system into their businesses
- Businesses that are involved in the actual implementation or support of the safety management or HACCP-based procedures
- Professionals who are in the food industry
- Safety Consultants
What are the Processes Involved?
In the context of food safety, HACCP is a process-based approach that identifies the possible hazards and then defines critical control points (CCPs) to minimize the potential dangers in the industry. In other words, it’s a system designed to prevent illnesses by focusing on potential problems rather than waiting for them to happen. Some of the objectives of the course may include the following:
- Explaining the term critical control points
- Describe newly proposed food hygiene regulations around the world
- Know the benefits of implementing the HACCP quality assurance procedures
- Define the word “hazard” in its in-depth form, as well as determine the prerequisites involved
- Create and identify HACCP plans that apply to the business
Knowing More about the Certifications and Programs
Hazard Analysis and Critical Control Points (HACCP) is a food safety management system that reduces the risk of illness by identifying physical, chemical, and biological hazards in the production process.
The training is necessary for those who want to take on an administrative position or write Hazard Analysis & Critical Control Point Procedures Manuals. It is also mandatory for those who work in food production industries to get more education about handling and implementing safety procedures in the workplace.
The industry is a place for learning where not all working professionals have the proper training and experience to handle meals, baked goods, canned products, and more. Implementing this program will significantly reduce the likelihood of a customer complaining and identifying hazards due to human error, faulty processes, and others coming from raw materials. Greater employee awareness of these kinds of materials will drive continuous improvement to the overall strategies and operations of the company.
Another advantage is that the HACCP principles are essentially aligned with the requirements of the Food Safety Modernization Act of the FDA. This is a platform where you can build a system compliant with the needs of the FSMA. See more info about the FSMA on this site: https://www.cdc.gov/foodsafety/fsma/index.html.
The idea of HACCP was first established in the 1970s by a team of NASA food safety consultants. The program was designed to protect critical control points in the production process where something can be done to improve food safety. HACCP is a systematic preventive approach to food safety that identifies and analyzes hazards that can cause illness or injury and then sets up procedures to eliminate them.
The primary safety principles applied to food processing may not be enough with today’s customers. The most important thing is to write a plan based on what you’ve learned in training, and it’s essential that many consumers’ health will not be compromised when they consume a lot of food. When you’re ensuring the safety of your product, you’ll be met with positive outcomes like customer trust, brand protection, and regulatory compliance.