Food Safety and Quality Assurance

  1. Hazard Analysis and Critical Control Points (HACCP) System
    1. The Seven Principles of HACCP
      1. Principle 1: Conduct a Hazard Analysis
        1. Identifying Hazards
          1. Assessing Severity and Likelihood
            1. Hazard Evaluation
            2. Principle 2: Determine Critical Control Points (CCPs)
              1. Decision Trees
                1. CCP Identification Process
                  1. Examples of CCPs
                  2. Principle 3: Establish Critical Limits
                    1. Defining Acceptable Parameters
                      1. Scientific Basis for Limits
                        1. Measurable Criteria
                        2. Principle 4: Establish Monitoring Procedures
                          1. Monitoring Methods
                            1. Frequency of Monitoring
                              1. Responsibility Assignment
                              2. Principle 5: Establish Corrective Actions
                                1. Identifying Deviations
                                  1. Corrective Action Procedures
                                    1. Product Disposition
                                    2. Principle 6: Establish Verification Procedures
                                      1. Verification Activities
                                        1. Frequency and Documentation
                                          1. System Validation
                                          2. Principle 7: Establish Record-Keeping and Documentation
                                            1. Types of Records
                                              1. Record Retention Policies
                                                1. Documentation Systems
                                              2. Preliminary Steps to HACCP Implementation
                                                1. Assembling the HACCP Team
                                                  1. Team Composition
                                                    1. Roles and Responsibilities
                                                      1. Training Requirements
                                                      2. Describing the Food and its Distribution
                                                        1. Product Description
                                                          1. Distribution Methods
                                                            1. Shelf Life Considerations
                                                            2. Identifying Intended Use and Consumers
                                                              1. Target Consumer Groups
                                                                1. Special Considerations
                                                                  1. Vulnerable Populations
                                                                  2. Developing a Flow Diagram
                                                                    1. Process Mapping
                                                                      1. Identifying Process Steps
                                                                        1. Input and Output Materials
                                                                        2. Verifying the Flow Diagram
                                                                          1. On-Site Verification
                                                                            1. Updating the Diagram
                                                                              1. Team Validation
                                                                            2. Developing and Implementing a HACCP Plan
                                                                              1. Plan Documentation
                                                                                1. Plan Format
                                                                                  1. Content Requirements
                                                                                    1. Review Procedures
                                                                                    2. Training and Communication
                                                                                      1. Employee Training
                                                                                        1. Management Commitment
                                                                                          1. Communication Strategies
                                                                                          2. Plan Review and Revision
                                                                                            1. Review Triggers
                                                                                              1. Revision Procedures
                                                                                                1. Version Control

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                                                                                            3. Prerequisite Programs (PRPs)

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                                                                                            5. Food Safety Management Systems (FSMS)