HACCP Content of Training
Implementing an HACCP Program
The content of training depends on the unique characteristics of your facility. However, the curricula might include the following elements:
• Biological, chemical and physical hazards
• Applicability of Current Good Manufacturing Practices and Sanitation Standard Operating Procedures
• The five preliminary steps of HACCP with application to the specific manufacturing segment
• The seven principles of HACCP and how they apply to the industry
• The applicable HACCP regulation and related guidance documents
Hazard analysis critical control point (HACCP) is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection. It is used to identify potential food safety hazards so that action can be taken to reduce the risk of illness and, consequently, reduce the risk of product recalls or serious legal claims. The Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) have mandatory HACCP programs for juice, meat and seafood producers, but the HACCP principles can be applied successfully in any segment of the manufacturing industry.
