Introduction To eHACCP.org: The Leading Online IHA Accredited HACCP Training Course Provider
Introduction To eHACCP.org: The Leading Online IHA Accredited HACCP Training Platform In today’s rapidly evolving food industry, ensuring the safety and quality of products is of utmost importance. The implementation of Hazard Analysis and Critical Control Points (HACCP) systems has become a standard practice for businesses seeking to meet regulatory requirements and maintain consumer trust. […]
Personal HACCP Certification vs. Facility HACCP Certification
In today’s world of sensitive consumer needs for food safety, it is imperative that a food manufacturing facility (and brand) obtain a HACCP certification, at minimum. Implementing a HACCP food safety system and gaining HACCP certification may the gateway to growth in business opportunities (new clients), demonstrating food safety commitment, and solidifying the viability of […]
Does SQF Credit a Facility for HACCP Trained Employees?
Yes, SQF (Safe Quality Food) program does credit a facility for HACCP (Hazard Analysis and Critical Control Points) trained employees. The SQF program is a food safety management system that includes HACCP principles as a core component.
How to Create a HACCP Plan
Conduct a hazard analysis: Identify potential physical, chemical, and biological hazards that could occur at each step of the food production or processing process.
Determine the critical control points (CCPs): These are points in the process where a hazard can be prevented, eliminated, or reduced to an acceptable level
What is a Critical Control Point (CCP)?
Identifying and monitoring CCPs is an important part of a food safety management system, such as HACCP (Hazard Analysis and Critical Control Points).