Introduction to HACCP Introduction to GMP Standard Procedures Hygiene Practices Cleaning & Sanitation Cross-contamination About Documents About Quality One Drop of Water Health & Safety Process Control Introduction to HACCP HACCP in Action

The INhouse Trainer HACCP The HACCP topics for the INhouse Trainer support food industry initiatives. The Hazard Analysis Critical Contol Point (HACCP) system identifies specific hazards and measures and controls in order to to ensure the safety of food. HACCP is a tool to assess hazars and establish control systems that focus on prevention rather than relying on end product testing. The HACCP system can accomodate change,such as advances in equipment design, processing procedures or technological developments. HACCP requires a team approach, integrating expertise throughout the whole food industry.    Topic 1 Introduction to HACCP Why HACCP ? Customer Expectations Responsibilities of Food Handlers Principles of HACCP Analysis CCP Critical Limits Corection Verification Documentation The HACCP Team Scope of the HACCP Plan Team Objectives Internal and External Knowledge . What is it ? . What's in it ? . Benefits .Record Keeping . Samples . Spanish Version