WSU CAHNRS

Washington State University

Food Safety Extension & Research

Hazard Analysis Critical Control Point (HACCP)

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution, and consumption of finished product. HACCP is not a zero risk system, but is designed to minimize the risk of food safety.

Dr. Karen Killinger presenting at a Basic HACCP WorkshopHACCP is being successfully applied to all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption. Prerequisite programs such as Good Manufacturing Practices (GMP’s) are an essential foundation for the development and implementation of successful HACCP plans. The five preliminary steps and seven principles of HACCP have been universally accepted by government agencies, trade associations, and the food industry around the world. These steps include:

  • Five preliminary steps
    • Assemble the HACCP Team
    • Describe the food and its distribution
    • Describe the intended use and consumers of the food
    • Develop a flow diagram that describes the process
    • Verify the flow diagram
  • Seven principles of HACCP
    • Conduct a hazard analysis
    • Determine critical control points
    • Establish critical limits
    • Establish monitoring procedures
    • Establish corrective actions
    • Establish verification procedures
    • Establish record keeping and documentation procedures

For successful implementation of a HACCP plan, management must be strongly committed to the HACCP concept. A firm commitment to HACCP by top management provides company employees with a sense of the importance of producing safe food.

Washington State University’s Food Processing team offers practical Basic HACCP training that satisfies each of the education requirements of mandatory HACCP regulations. Further, our Basic HACCP training is applicable to any food-related system. Our instructors have been formally trained to deliver HACCP for Seafood, Meat & Poultry, and Juice systems. A HACCP program is recognized as an acceptable prerequisite to SQF Systems training as well.

Basic HACCP Online Registration

There is no course scheduled at this time.  Please contact Cathy Blood, blood@wsu.edu for more information or with any questions.


Event Logistics

HACCP starts promptly at 8 am to 5 pm each day.  Check-in the first day begins at 7:30 am the first day.  Light refreshments are served in the morning, but lunch and dinner are on your own.

Cancellations Policy

Cancellations will be accepted until 3 days to the course, and the registration fee, less $75 will be refunded. After that time, no refunds will be made for cancellations.

Substitution Policy

Substitutions will be allowed at any time. For additional information please contact our office at 509-335-2845, blood@wsu.edu.

Payment Policy

Your registration is not final until full payment is received. Please send check payments prior to beginning of the course. We accept check, Visa, or MasterCard.  Course materials will only be available for paid attendees.


If you have problems with registration, please contact Cathy Blood via email: blood@wsu.edu

 

Food Safety Extension & Research, 106 FSHN Bldg Pullman, WA 99164-6376, 509-335-2845, Contact Us
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