“Welcome, Introduction, Identification of Objectives and Expectations.
History of Food Safety and the HACCP System (Codex Alimentarius, ISO 22000, GFSI, FSMA, EU Legislation, Key Definitions)”

Prerequisite Programs are the basic conditions and activities necessary to maintain food safety throughout the food chain, before and in support of the HACCP system.
They ensure that the production environment, processes, and personnel operate under controlled and hygienic conditions.

1. GMP – Good Manufacturing Practices

   • Facility layout, equipment maintenance, process control, prevention of contamination.

   • Provides the foundation for consistent, safe production.

2. GHP – Good Hygiene Practices

   • Personal hygiene, handwashing, clothing, and clean work environment.

   • Prevents microbiological contamination.

3. Sanitation Program

   • Cleaning and disinfection schedules, approved chemicals, procedures, and responsible staff.

   • Ensures hygienic conditions of equipment and premises.

4. Pest Control Program

   • Preventive actions, monitoring, traps, and pest control services.

   • Protects food from insects, rodents, and other pests.

5. Traceability

   • Ability to trace raw materials and finished products “one step forward, one step back.”

   • Allows rapid response in case of non-conformities or recalls.

6. Supplier Control

   • Supplier approval, performance review, and verification of compliance.

   • Ensures the safety and quality of incoming materials.

Before applying HACCP principles, an organization must complete the following preparatory steps:

1. Assemble the HACCP Team

   – Form a multidisciplinary team with appropriate knowledge of the product, process, and hazards.

2. Describe the Product

   – Include product composition, physical–chemical properties, packaging, shelf life, and storage conditions.

3. Identify Intended Use

   – Define how and by whom the product will be consumed (target group, preparation, or reheating conditions).

4. Construct a Flow Diagram

   – Create a detailed step-by-step diagram from raw material receipt to distribution.

5. On-Site Verification of Flow Diagram

   – Visit the production area to verify that the diagram accurately represents the actual process.

II. The 7 Principles of HACCP

1. Conduct a Hazard Analysis

   Identify potential biological, chemical, and physical hazards and assess their significance.

2. Determine the Critical Control Points (CCPs)

   Identify steps where control is essential to eliminate or reduce hazards to acceptable levels.

3. Establish Critical Limits

   Define measurable criteria (temperature, time, pH, etc.) that separate safe from unsafe conditions.

4. Establish Monitoring Procedures

   Define how CCPs will be monitored to ensure they remain within critical limits.

5. Establish Corrective Actions

   Identify steps to be taken when monitoring shows a deviation from critical limits.

6. Establish Verification Procedures

   Determine activities to confirm that the HACCP system is working effectively (e.g., audits, testing, calibration).

7. Establish Documentation and Record Keeping

   Maintain records of hazard analysis, CCP monitoring, corrective actions, and verification.