Food, Health and Environmental Safety Corporation in conjunction with National Environmental Health Association (NEHA), offers a Food Manager course with HACCP Certification. A properly trained manager sets the standard and determines the level of performance. This training is recommended for managers and will provide them with the knowledge they need to effectively evaluate the HACCP plans and practices.
The HACCP Training is based on 7 Principles:
Conduct Hazard Analysis
Determine the critical control points (CCP) in the process
Establish critical limits
Monitor each CCP
Establish corrective action/s
Establish verification procedures
Establish record keeping and documentation procedures.
HACCP is an acronym for Hazard Analysis and Critical Control Points. It is a common sense technique used to control food-safety hazards. In December 1995, the Food and Drug Administration (FDA) issued food regulations based on the principles of Hazard Analysis and Critical Control Points importing of food products. These regulations specify someone trained in HACCP perform certain critical jobs in food processing.
This person is responsible for developing and modifying the HACCP plan reviewing the records. At the present time, legislation recommendation is in process to government to require every shift in the food and beverage industry has a HACCP staff member at the location.
HACCP for Processors will explain HACCP central concerns and help team members and other employees to obtain a sufficient level of proficiency to discuss and contribute to its implementation in their operation.
