This 45-minute educational video overviews basic Hazard Analysis and Critical Control Points (HACCP) Principles that form the basis for several Food Safety Management Systems. It focuses on applying HACCP principles in Food Service and Retail Establishments. The video reviews Good Retail Practices, Good Manufacturing Practices, and other Pre-Requisite Programs that create a solid foundation for an effective HACCP plan. It then details the seven HACCP principles and provides specific examples and formats of successful HACCP plans in Food Service and other Retail Establishments.
Key Benefits for Environmental Health Professionals:
Understanding and Application: This video helps environmental health specialists understand retail HACCP plan basics and organization. With this knowledge, they can better 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: Review different examples of how HACCP plans in Food Service and Retail Establishments can be organized and formatted.