Applying HACCP Principles for Food Processors 2010

In this HACCP Principles webinar understand the basic steps involved in HACCP plan development as set forth by NACMCF provides manufacturers of regulated food to understand the scientific application of HACCP Principles.

Description:

Understanding the basic steps involved in HACCP plan development as set forth by NACMCF provides manufacturers of regulated food to understand the scientific application of HACCP Principles .Hazard Analysis Critical Control Point (HACCP) systems are required by both USFDA and for FDA regulated foods. In addition local requirements may also require such systems. HACCP Principles as set forth by the National Advisory Committee on Microbiological Criteria for food provide a useful framework for developing such systems. Understanding the basic steps involved in HACCP plan development as set forth by NACMCF provides manufacturers of regulated food to understand the scientific application of HACCP Principles.

Areas Covered in the seminar:

• The 5 preliminary steps to HACCP system development and the application of the seven HACCP Principles
• The type of information needed to complete the preliminary steps
• The science of the Hazard Analysis
• Classification and significance of hazards
• Determining Critical Control Points
• Critical Limits, how to select and validate them
• Management control systems of monitoring, corrective actions, record keeping
• The scientific aspects of verification

Who Will Benefit:
This webinar will provide valuable assistance to all regulated companies that need to develop HACCP systems, including companies in the produce, meat, and processed food fields. The employees who will benefit include:

• Quality Assurance personnel who must develop and implement HACCP
• Third Parties developing HACCP plans
• Auditors and those with food safety inspection roles
• Validation specialists
• Consultants
• Quality system auditors