Applying HACCP Principles (TM) For The Food Service Industry Demo
Unit One: Introduction to HACCP
Introduction
  Background
  Prerequisite Programs
  Self Inspection
  The HACCP Plan and the HACCP Team
  Practice Activity
  Unit Test
Introduction
Page 1 of 6

Synopsis
Unit One provides background information on the Hazard Analysis Critical Control Point (HACCP) technique, describes the prerequisite programs that provide the foundation for the HACCP system and explains the purpose and scope of HACCP training within the retail food industry.

Objectives
Upon completion of Unit One, an individual should be able to:
  • Identify the purpose of the HACCP system
  • Know the role of HACCP in managing food safety
  • Identify the prerequisite programs that form the foundation of the HACCP system
  • Know what is meant by SSOP
  • List eight key sanitation conditions and practices
  • Recognize the value of a HACCP plan as a self-inspection tool
  • List the total elements of a HACCP program
  • Recognize the multidisciplinary nature of a successful HACCP team