Hazard Analysis and Critical Control Points (HACCP)

Duration: 3 hours (times and dates to suit the organisation).

Location: Aston University, Birmingham (or a location to suit the client). This course is suitable for 10 or more delegates (rather than individuals).

Fee: Contact the University (see below). 

Further information: Contact Dr Julia Y Brown at j.y.brown@aston.ac.uk or telephone 0121 204 3908 to arrange a course.

This course focuses on the following seven principles:

  • Analyse hazards. Potential hazards associated with food and measures to control those hazards which are identified. The hazard could be biological (a microbe), chemical (a toxin) or physical (glass or metal fragments).
  • Identify critical control points. These are points in food production-when a -from its raw state through processing and shipping to consumption by the consumer--at which the potential hazard can be controlled or eliminated. Examples are cooking, cooling, packaging, and metal detection.
  • Establish preventive measures with critical limits for each control point. For a cooked food, for example, this might include setting the minimum cooking temperature and time required to ensure the elimination of any harmful microbes.
  • Establish procedures to monitor the critical control points. Such procedures might include determining how and by whom cooking time and temperature should be monitored.
  • Establish corrective actions to be taken when monitoring shows that a critical limit has not been met--for example, reprocessing or disposing food if the minimum cooking temperature is not met.
  • Establish procedures to verify that the system is working properly--for example, testing recording devices (for time and temperature) to verify that a cooking unit is working properly.
  • Establish effective recordkeeping to document the HACCP system. This would include records of hazards and their control methods, the monitoring of safety requirements and action taken to correct potential problems. Each of these principles is backed up by sound scientific knowledge.