Food safety management helps food businesses identify hazards, maintain controls and review how food is handled. This overview from GREEZA Academy & Consultancy, LLC introduces HACCP and practical questions to ask when choosing training.
What is HACCP?
Hazard Analysis and Critical Control Point (HACCP) is a systematic approach to identifying and controlling significant food safety hazards. A plan must reflect the actual food, processes and conditions of the operation.
The seven HACCP principles
1. Analyze potential hazards.
2. Identify critical control points.
3. Set critical limits.
4. Establish monitoring procedures.
5. Define corrective actions.
6. Establish verification procedures.
7. Maintain records and documentation.
Where does food safety management apply?
Hotels, restaurants, healthcare kitchens, food manufacturers and catering operations each need controls suited to their processes. Review receiving, storage, preparation, service, cleaning and staff responsibilities when assessing training needs.
What should you check before choosing a course?
Ask for the syllabus, intended audience, prerequisites, assessment method and exact completion document. Confirm whether the course provides awareness, implementation guidance or preparation for a separate examination. Check the requirements of your employer and relevant local authority.
Does course completion certify a food business?
Training completion and certification of an organization are separate matters. Do not assume that attending a course establishes regulatory compliance or grants an independent credential.
How can you ask about training?
Contact GREEZA Academy & Consultancy, LLC at info@greezaacademy.com for the details of a specific course. Browse available courses at https://greezaacademycourses.learnworlds.com/courses.
Official reference
FDA: HACCP Principles & Application Guidelines
https://www.fda.gov/food/hazard-analysis-critical-control-point-haccp/haccp-principles-application-guidelines