1. Introduction to Alliance Course and HACCP
Chapter 1
Introduction to Alliance Course and HACCP

2. In this chapter, you will learn the: • Objective of the course, • Format of the course, • Expectations of the participants, and • Meaning and importance of HACCP.

3. HACCP stands for Hazard Analysis and Critical Control Points

4. HACCP concepts are: • Preventive, not reactive
HACCP concepts are: • Preventive, not reactive. • A management tool used to protect the food supply

5. HACCP is not a zero-risk system It is designed to minimize the risk of food-safety hazards.

6. Origins of HACCP: • Pioneered in the 1960s
Origins of HACCP: • Pioneered in the 1960s. • First used when foods were developed for the space program. • Adopted by many food processors

7. National Academy of Sciences recommendation: The HACCP approach should be adopted by all regulatory agencies and it should be mandatory for food processors

8. • Codex Alimentarius Examples of international use: • European Union
• Japan
• Australia
• New Zealand
• Canada
• South Africa
• Chile
• many other nations
• China
• Ecuador

9. Seven principles of HACCP:
1) Conduct a hazard analysis.
2) Determine the critical control points (CCPs)
in the process.
3) Establish the critical limits.
4) Establish monitoring procedures.
5) Establish corrective actions.
6) Establish verification procedures.
7) Establish record keeping procedures

10. HACCP is not a stand-alone system
HACCP is built on a foundation of Good Manufacturing Practices
HACCP
Good Manufacturing Practices
Sanitation Standard Operating Procedure