Gmp haccp training manual

The National Seafood HACCP Alliance offers a course dedicated to the topic: Sanitation Control JIFSAN Good Aquacultural Practices Manual Section 8–Prerequisite Programs for Good Manufacturing Practices Examples of Common Prerequisite Programs Facilities and grounds Supplier control Specifications Production equipment Cleaning and sanitation. the HACCP system has been successfully applied to other applications and other industries. The intent of HACCP is to help prevent known hazards and to reduce the risks that they will occur at any point in a process through the execution of seven core action: 1. Conduct a Hazard Analysis 2. Determine the Critical Control points (CCPs) 3.  · 66 GMP/HACCP Test 1) GMP/HACCP is a) a way of testing food. b) a system to manage food safety. c) developed by Health Canada. d) all of the above. 2) A critical control point is a) an acceptable level of risk. b) where control can be applied to prevent or reduce a safety hazard.

food for consumption. Prerequisite programs such as current Good Manufacturing Practices (cGMPs) are an essential foundation for the development and implementation of successful HACCP plans. Food safety systems based on the HACCP principles have been successfully applied in food processing plants, retail food stores, and food service operations. Training: All employees should receive documented training in personal hygiene, GMP, cleaning and sanitation procedures, personal safety, and their role in the HACCP program. 66 GMP/HACCP Test 1) GMP/HACCP is a) a way of testing food. b) a system to manage food safety. c) developed by Health Canada. d) all of the above. 2) A critical control point is a) an acceptable level of risk. b) where control can be applied to prevent or reduce a safety hazard.

HACCP is not a stand alone system. It is complemented by other programs such as GMPs, SOPs, and SSOPs (discussed in an earlier lecture). HACCP was first developed for NASA’s space program in by Pillsbury. For many years the HACCP was voluntarily used by the food industry. In , HACCP was. 66 GMP/HACCP Test 1) GMP/HACCP is a) a way of testing food. b) a system to manage food safety. c) developed by Health Canada. d) all of the above. 2) A critical control point is a) an acceptable level of risk. b) where control can be applied to prevent or reduce a safety hazard. Training: All employees should receive documented training in personal hygiene, GMP, cleaning and sanitation procedures, personal safety, and their role in the HACCP program.