CGC ASP-STAN 2.0.0

(CIPRS, CIPRS + HACCP, CGC HACCP)

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Appendix 1 - HACCP course criteria

HACCP courses must be structured in such a way to ensure that participants are provided with the knowledge necessary to understand how HACCP-based food safety systems are developed and implemented. The curriculum of acceptable HACCP courses must include at a minimum:

• Introduction to Codex Alimentarius
  • General Principles of Food Hygiene
  • HACCP System and Guidelines for its Application
• Benefits of HACCP in the support of food safety and hygiene
• Different types of hazards, their sources and hazard prevention methods
• techniques for the identification of microbiological, chemical and physical hazards
• Defining and writing prerequisite programs
• HACCP in terms of the 5 preliminary and 7 steps
• Hazard analysis (decision tree)
• establishing CCP’s:
  • critical limits
  • monitoring procedures
  • deviation & corrective actions procedures
  • verification procedures
• documents and records of a HACCP system.

The HACCP training course must include an assessment of the students’ competencies. This may include one or more of the following:

• practical assignments  
• oral and written tests
• research assignment

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