Hazard Analysis and Critical Control Points or HACCP is a practical, systematic management tool designed to ensure food and product safety. It identifies critical areas of handling and demonstrates where resources should be targeted to reduce the risk of selling an unsafe product. HACCP started in the food manufacturing sector but it is now being applied to other processes, including laundry. This webinar will focus on the practical aspects of the approach and how it can be applied to evaluating any process.
- HACCP definitions and terminology
- How to outline the tasks required to apply HACCP
- The seven HACCP principles
- Explanation of logical steps in applying HACCP
- Additional training and partnership opportunities
Eric Thompson, Consultant with the HACCP Consulting Group (HCG). Eric grew up on a farm, raising livestock and crops. He spent a large part of his career in wholesale and retail, selling meat and produce. He went on to work for the USDA regulating the meat industry, starting as a line inspector at an old cow and bull kill, and finishing as a Deputy District Manager over Kansas, Missouri, and Arkansas. In this role, he had the opportunity to work with the FDA and the FBI insuring food safety. Recently retired, he joined the HCG as a consultant and has been using his experience to offer guidance to industry.
HCG is a group of like-minded individuals with varying backgrounds and experience helping industry navigate government regulations.
Brought to You By: TRSA’s Healthcare Committee
You must be logged in to gain access to your subscription.