A well written HACCP plan does not automatically mean that hazards are being effectively controlled. The real test is whether the plan accurately reflects the process and whether its controls work consistently during actual production.
This webinar will examine common weaknesses in hazard identification, hazard analysis, control measure selection, CCP determination, critical limits, monitoring, corrective action, validation, and verification. Particular attention will be given to validation, which remains one of the most misunderstood and inconsistently applied elements of food safety management systems.
Participants will learn how to identify gaps between documented HACCP plans and operational reality and how to ensure that their HACCP system is scientifically sound, practically implemented, and capable of protecting the consumer.