Hazard Analysis & Critical Control Point System (M1) Understanding & Implementing HACCP – SZNS ISO 10330:2007

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Backround

HACCP, which is an abbreviation for Hazard Analysis and Critical Control Points, is not a new system. The concept was developed in the 1960s by the Pillsbury Company, while working with National Aeronautic and Space Administration (NASA) and the US Army Laboratories to provide safe food for space expeditions. The system was developed due to a persistent Salmonnella infection in space foods. The limitations of end product testing became evident to those who were trying to provide the safest possible food products. In order to ensure that food used for space missions would be safe, almost all the product manufactured would need to be tested, leaving very little for actual use. A new approach was needed. The practical and proactive system of HACCP evolved from these efforts to understand and control food safety failures. HACCP is now internationally recognized as the best system for ensuring food safety. It is endorsed by the Food and Agricultural Organization (FAO), World Health Organization (WHO) and, in the US by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF).

Introduction

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Introduction

Definitions

1
Definitions

Quality Management System (QMS)

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Quality Management System (QMS)

Hazards

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Hazards

National Legislation

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National Legislation

Documentation Requirements

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Documentation Requirements

Management Responsibility

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Management Responsibility

Pre-Requisite Programmes (PRPs)

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Pre-Requisite Programmes (PRPs)

Corrective Action

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Corrective Action

The Principles of the HACCP System

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The Principles of the HACCP System

SZNS SANS 10330 Requirements – The HACCP Study

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SZNS SANS 10330 Requirements – The HACCP Study

Maintaining the HACCP System

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Maintaining the HACCP System

References

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References
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Enrolled: 5 students
Duration: 35 hours
Lectures: 13
Video: 9 hours
Level: Intermediate

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