Hazard Analysis and Critical Control Point (HACCP) Systems

This two-day workshop starts with the Prerequisite Programs for food safety, the vital foundation of sound HACCP-based systems. The environmental conditions and basic operations that support food safety, including agriculture-based production, food processing, food preparation, foodservice, and distribution, are discussed. It is critical that all these prerequisite programs be understood before attempting the development and implementation of a HACCP Plan. The first day will end with presentations of different food safety standards and schemes, and the key requirements to comply with the Food Safety Modernization Act (FSMA) and to meet the current regulatory HACCPs: Juice (21 CFR 120), Seafood (21 CFR 123), and Meat and Poultry (9 CFR 304).

The second day will continue with the preliminary steps to HACCP. The seven HACCP principles necessary to develop a HACCP plan as applicable to any food will then follow, combining discussions, lectures, and exercises.

This HACCP course follows the guidelines established for HACCP systems described in the “Recommended International Code of Practice General Principles of Food Hygiene” developed by the Codex Commission on Food Hygiene and by the National Advisory Committee for Microbiological Criteria on Foods (NACMCF). The course materials are accredited by the International HACCP Alliance. The University of Hawai‘i at Ma`noa will award certificates with seals from the International HACCP Alliance to those who attend all the sessions and satisfactorily complete all requirements.

Because all food handlers of food facilities required to register with the FDA must now comply with FSMA, Dr. Saulo currently offers the Preventive Controls for Human Food course in place of HACCP. Inspectors and auditors will acknowledge the importance of this emphasis in training programs.

The HACCP course may be conducted company-specific.