1.1 | Prerequisite programs, preliminary steps, and HACCP principles overview
Objective
Strengthen the understanding of the HACCP methodology through an overview of the key aspects of prerequisite programs, the five preliminary steps, and the seven HACCP principles; aimed to the execution of actions for its verification and validation.
Solid prerequisite programs are the foundation for safe food manufacturing. Without those, the HACCP methodology may not be able to prevent food safety hazards and problems. The HACCP methodology consists on […]
Consult your handbook and complement the required information for this topic: *
Advanced HACCP | 1.1 ‘HACCP overview’
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Additional information
Click on the side tab, observe the information provided and complement your learning of this topic.
You have remembered and strengthened the key elements of HACCP methodology, so that you correctly execute the verification and validation actions.
Click on mark this lesson as done from the bottom bar, then click on next lesson to continue with the next content: 1.2 | ‘Validation, monitoring and verification’.
Objective
Solid prerequisite programs are the foundation for safe food manufacturing. Without those, the HACCP methodology may not be able to prevent food safety hazards and problems. The HACCP methodology consists on […]
Consult your handbook and complement the required information for this topic: *
Advanced HACCP | 1.1 ‘HACCP overview’
Additional information
Click on the side tab, observe the information provided and complement your learning of this topic.
Documents
Annex |
Terms and definitions
Annex 1 |
General principles of food hygiene.
Annex 2 |
FSIS Compliance Guideline HACCP Systems Validation.
Download attached document, use it as reference material and complement the information required for this topic.
Lesson completed
You have remembered and strengthened the key elements of HACCP methodology, so that you correctly execute the verification and validation actions.
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