Preview Introduction to Food Safety

Introduction

ISO 22000 (HACCP, PRPs, oPRPs and CCPs) for Food Safety Introduction

Quality and Food Safety

Definitions of Food Safety Management System (FSMS

Food Safety Codes and Standards

Hazard Analysis & Critical Points (HACCP)

What is HACCP

Why use HACCP

Principles of HACCP Development

Building a HACCP System

Corrective Actions

HACCP for Food Safety Certification Programs

Developing a HACCP Plan

Documentation & Records

Monitoring Procedures

Verification Activities

Critical Limits

Fundamentals of PRP, OPRP & CCPs

Introduction

HACCP and Risk assessment

Categories of Control Measures

Prerequisite Program (PRP)

Operational Prerequisite Program (oPRP)

When to determine and apply control points

Standard Operating Procedures

Introduction to SOP Development

Content of an SOP

Steps to Developing a Standard Operating Procedures