This 45-minute educational video provides an overview of basic Hazard Analysis and Critical Control Points (HACCP) Principles that serve as the basis for several different Food Safety Management Systems. Its focus is on how HACCP principles can be applied in Food Service and Retail Establishments. In addition to reviewing the Good Retail Practices, Good Manufacturing Practices, and other Pre-Requisite Programs that represent a solid base for an effective HACCP plan, this video details the seven principles of HACCP and provides specific examples and formats of what successful HACCP plans in Food Service and other Retail Establishments can look like.
Key Benefits for Environmental Health Professionals:
Understanding and Application: This video helps environmental health specialists understand the basics of retail HACCP plans and how to organize them. With this knowledge, they will be better equipped to support establishments in implementing new or improving existing retail HACCP plans.
Practical Overview: Learn about the origin and the simplicity of the basic principles of HACCP that can assist both i. Food operations in assuring food safety and ii. Environmental Health professionals in applying these principles to risk based inspections of these food operations.
Practical Examples: See different examples of how HACCP plans in Food Service and Retail Establishments can be organized and formatted.