A HACCP plan documents the procedures used to ensure that the principles of HACCP are followed. It dictates the methods used to monitor and control chemical, physical, and biological hazards. It also directs the use of appropriate resources and timely responses to problems. Information in this course comes from the "Hazardous Analysis and Critical Control Point Principles and Application Guidelines" adopted by the USDA and FDA National Advisory Committee on Microbiological Criteria for Foods (NACMCF) in August 1997. In addition to enhanced assurance of food safety, information helps illustrate that an organization benefits from better use of resources and a timely response to problems.
Prerequisite programs are an essential foundation for the development and implementation of a successful HACCP plan. These have traditionally been based on current Good Manufacturing Practices (cGMPs). While HACCP programs are limited to ensuring that food is safe to consume, all prerequisite programs should be reviewed for effectiveness during the design and implementation of a HACCP plan. Although they can be managed separately from the HACCP plan itself, some of their aspects may be incorporated into it. This course helps determine good safety practices concerning the consumption of seafood.
After completing this course, the student will be able to:
- Describe why a Hazard Analysis and Critical Control Point (HACCP) management system is an effective means for assuring food safety.
- Identify and distinguish between prerequisite programs for a HACCP management system.
- Discuss areas in which employees must receive education and training in order to understand their roles in producing safe foods.
- Identify the five preliminary tasks to be completed in the development of a HACCP plan before applying principles to a specific product or process.
- Discuss the seven principles of HACCP.
- Identify and describe the two stages involved in conducting a hazard analysis.
- Name and describe examples of possible CCPs.
- Identify and discuss the seven steps seafood companies must follow to help eliminate known hazards.
- Name five ways to test fish for freshness.
Who Should Take This?
Lesson 1: FDA Guidelines for Developing a HACCP System
Lesson 2: Developing, Implementing, and Maintaining a HACCP Plan
Lesson 3: Seafood HACCP
Lesson 4: Consumer Steps to Safer Seafood
Each quiz must be passed with a miminum of 70% to proceed to the next lesson.
The final exam must be passed successfully with 75% or higher in order to receive your certificate of completion..
End Of Course Instructions
Congratulations on your successful of the Learn2Serve Seafood HACCP training course. Please print your certificate of completion for your records.
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