Summary
This guide outlines the methodology for developing a Hazard Analysis and Critical Control Point (HACCP) plan, which is essential for food safety compliance. It details the CODEX Recommended International Code of Practice and the General Principles of Hygiene, which serve as the foundation for HACCP. The document presents the five preliminary steps and seven principles necessary for effective HACCP implementation. It emphasizes the importance of preventative food safety management systems and the application of HACCP to meet Global Food Safety Initiative (GFSI) standards. The guide also includes practical skills development for participants to effectively engage in HACCP team activities within their workplaces. Additionally, it describes the verification activities needed to maintain an effective HACCP-based food safety management system. The course is designed for individuals involved in food production and safety management, providing them with the knowledge and tools to conduct food safety hazard assessments and implement risk-based thinking in their processes.
