Leadership 2 – Budgeting 101

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  Who is HACCP and Who Invented It
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  What is Needed for a Successful HACCP System
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  Management Commitment
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  Importance of Line Workers
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  Benefits of HACCP System

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  Types of Hazards
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  Sources of Hazards
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  People/Uniforms
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  Equipment/Utensils/Tools
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  Incoming Material
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  Cleaning

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  Building as a Source of Hazard
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  Pest Source of Hazards
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  Water as Source of Hazards
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  Types of Biological Hazards
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  Growth Requirements for Microorganisms

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  Canadian and USA Allergen List
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  Physical Hazards

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  How Biological Hazards are Controlled
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  How Chemical Hazards are Controlled
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  How Physical Hazards are Controlled
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  How Chemical Hazards are Controlled
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  Cross-contamination
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  Potential Food Safety Concerns
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  Prerequisite Programs

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  Step 1: Finished Product (Product Description)
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  Step 2: Incoming Materials
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  Step 3: Process Flow
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  Step 4: Plant Schematic
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  Step 5: Hazard Analysis and Control of Hazards

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  Control Point

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  Step 6: Process Controls (PC)
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  Step 7: Critical Control Point

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  Critical Control Points Examples
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  Critical Limits
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  Monitoring
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  Monitoring Activities
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  Verification of Monitoring Records
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  Training of Employees
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  Verification of Training

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  Step 8: HACCP System Review

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  Review of your HACCP System
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  Update of your HACCP System when you have changes…
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  Reasons why HACCP may fail
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  Indicators of a Successful HACCP System
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  Employee Guide to GMPs
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  HACCP Process Flow
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  Meat Cooking Record CCP
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  Sample Receiving Record
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  SOP Receiving Ingredients

*Receive a nationally recognized certificate for participation in this course