The Hazard Analysis and Critical Control Point system, or HACCP for short, was created in the 1960’s. In recent years it has become the most commonly cited methodology for a risk-based food safety system, included in global standards such as the Global Food Safety Initiative.

This course covers a sequence of 12 steps created by the Codex Alimentarius to develop and implement a HACCP plan for a particular food product. The sequence includes 5 preparatory steps that provide guidance and are also considered to be necessary preliminary steps, followed by seven steps that address the seven principles of HACCP as follows:

1. Assemble HACCP team (ISO 22000:2018 Clause 5.3)

2. Describe Product (ISO 22000:2018 Clause 8.5.1.2), Raw Material, Packaging (ISO 22000:2018 Clause 8.5.1.3)

3. Identify Intended Use (ISO 22000:2018 Clause 8.5.1.4)

4. Construct Flow Diagram (ISO 22000:2018 Clause 8.5.1.5)

5. Perform On-site Confirmation of Flow Diagram (ISO 22000:2018 Clause 8.5.1.5)

6. [Principle 1] List all potential hazard, conduct a Hazard Analysis and consider control measures (ISO 22000:2018 Clause 8.5.2-8.5.3)

7. [Principle 2] Determine the Critical Control Points (ISO 22000:2018 Clause 8.5.4)

8. [Principle 3] Establish Critical Limits for each CCP (ISO 22000:2018 Clause 8.5.4)

9. [Principle 4] Establish a Monitoring System (ISO 22000:2018 Clause 8.5.4.3)

10. [Principle 5] Establish Corrective Action (ISO 22000:2018 Clause 8.5.4; 8.9.2; 8.9.3)

11. [Principle 6] Establish Verification Procedures (ISO 22000:2018 Clause 8.7; 8.8; 9.2)

12. [Principle 7] Establish Documentation and Record Keeping (ISO 22000:2018 Clause 7.5)

As we go in-depth into each steps of the HACCP, here are the key highlight of the HACCP system that we would cover in the course:

• The HACCP is a product safety management system that identifies and monitors specific foodborne hazards (biological, chemical or physical) that can adversely affect the safety of the food product.

• Hazard analysis serves as the basis for establishing critical control points (CCPs) or steps in the process that must be controlled to ensure the safety of the food product.

• HACCP programmes involve primarily the application of good common sense and preventive considerations to address situations before they become problems.

• The HACCP practice is recognised internationally as the most effective way to produce safe food through a logical and common sense approach to control food.

• The application of HACCP is possible throughout the food supply chain from primary production (with farmers, growers) to the consumer.

• The major thrusts of HACCP are the determination of how and where food safety hazards may exist and how to prevent their occurrence, thus demonstrating due diligence.

As a company in the food industry, this course would help you to address all the important considerations for making your business a sustainable one.

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Course Outline:

In Section 1, we will be delving into the concepts and principles of HACCP.

Section 2 to 4 will be a walkthrough of how you can start on the path to HACCP - from preparing your documentation, to conducting hazard analysis, to implementation and verification of your implementation!