Learning Objectives

  1. Describe the components of a Preventive Controls Food Safety Plan
  2. Understand why a Food Safety Plan is useful
  3. Articulate the principles applied to build a Food Safety Plan
  4. Recognize the importance of prerequisite programs in a food safety system
  5. Articulate the basic requirements of the Good Manufacturing Practices (GMPs)
  6. Identify where to find more information on GMPs
  7. Describe biological, chemical, radiological, and physical hazards
  8. Understand potential controls for these hazards
  9. Explain the formation of a food safety team
  10. Prepare accurate descriptions of the products and their distribution
  11. Prepare a description of the intended use and consumers of the food
  12. Create a process flow diagram and describe the process
  13. Explain how to verify the flow diagram on-site
  14. Conduct hazard analysis
  15. Identify significant hazards
  16. Identify essential preventive controls for those hazards
  17. Explain the components of process preventive controls
  18. Determine how to establish parameters and values, such as critical limits
  19. Discuss how to monitor Critical Control Points (CCPs) and other process related preventive controls
  20. Identify components of corrective actions
  21. Explain the significant food safety hazards controlled by sanitation practices
  22. Examine required sanitation preventive controls for these hazards
  23. Discuss how to build sanitation preventive controls including monitoring, corrections and verification methods
  24. Identify supplier approval and verification requirements
  25. Examine the importance of managing supplier food safety issues
  26. Identify tools available to manage supplier approval and verification
  27. Discuss recall definitions
  28. Explain the elements of a recall plan
  29. Determine who to notify when a recall is necessary
  30. Explain how to conduct effectiveness checks
  31. Determine the appropriate disposition of product
  32. Identify the definitions of verification and validation
  33. Understand that validation is essential to ensure that the control works
  34. Review verification procedures for monitoring and corrective actions
  35. Review Food Safety Plan reanalysis
  36. Identify what records are needed
  37. Determine how to develop appropriate records
  38. Determine how to conduct a record review
  39. Explain how computerized records may be used