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Introductory Basic HACCP (Accredited by the International HACCP Alliance) July 29 & 30, 2014 238 Ligand Halls, Oregon State University Workshop Objectives To provide an overview of the prerequisite

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How to fill out introductory basic haccp

01

Step 1: Familiarize yourself with the HACCP principles and guidelines.

02

Step 2: Gather all necessary information about your production process, including ingredients, equipment, and potential hazards.

03

Step 3: Identify and evaluate the potential hazards and risks associated with your production process.

04

Step 4: Establish critical control points (CCPs) at specific stages of your production process where hazards can be prevented, eliminated, or reduced to acceptable levels.

05

Step 5: Determine critical limits for each CCP – these are measurable criteria that must be met to ensure food safety.

06

Step 6: Implement monitoring procedures to regularly assess if critical limits are being met.

07

Step 7: Establish corrective actions to be taken if a deviation from critical limits occurs.

08

Step 8: Set up verification procedures to confirm the effectiveness of your HACCP plan.

09

Step 9: Keep detailed records of all HACCP-related activities for future reference.

10

Step 10: Regularly review and update your HACCP plan to reflect any changes in the production process or regulations.

Who needs introductory basic haccp?

01

Food manufacturers and processors who want to ensure the safety of their products.

02

Restaurants and food service establishments that handle and serve food to the public.

03

Catering companies that provide food for events and gatherings.

04

Farmers and producers involved in food production.

05

Government agencies responsible for food safety regulations and inspections.

06

Anyone involved in the food supply chain, from producers to consumers, can benefit from understanding and implementing introductory basic HACCP.

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What is introductory basic haccp?

Introductory Basic HACCP stands for Hazard Analysis and Critical Control Points. It is a system that helps food businesses identify and control potential hazards in food production.

Who is required to file introductory basic haccp?

Food businesses involved in food production, handling, and manufacturing are required to implement and file introductory basic HACCP.

How to fill out introductory basic haccp?

To fill out introductory basic HACCP, businesses need to conduct a hazard analysis, determine critical control points, establish critical limits, monitor procedures, and maintain records.

What is the purpose of introductory basic haccp?

The purpose of introductory basic HACCP is to ensure food safety by identifying and controlling potential hazards in the food production process.

What information must be reported on introductory basic haccp?

Information reported on introductory basic HACCP includes hazard analysis, critical control points, critical limits, monitoring procedures, and records of the food production process.

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