HACCP PROCESS 3 COMPLEX FOOD PREP PROFESSIONAL

Construct Flow Diagram to Describe the Process The intended consumers may be the general public or a particular segment of the population (e.g., infants, immunocompromised individuals, the elderly, etc.) 4. Identify the Intended Use and Consumersĭescribe the normal expected use of the food. Then the method of distribution should be described along with information on whether the food is to be distributed frozen, refrigerated or at ambient temperature. Describe the Productįirst, the HACCP team provides a general description of the food, ingredients and processing methods. The team may benefit from outside experts to weigh in on potential biological, chemical and/or physical hazards, bit these experts should serve as consultants not as a replacement for your HACCP team. The multidisciplinary team should include individuals from departments such as:ĭon’t forget to include local personnel who are involved in the operation. The first step is assembling a team of individuals who have specific knowledge and expertise about the product and process.

Let’s examine the steps to developing a solid HACCP plan.

HACCP Plans are prepared for each process or product, and identify possible hazards and controls in place to make sure the hazards are eliminated or controlled to ensure acceptable levels in the food product.

Prerequisite programs are programs that are put in place in the facility to control hazards in the environment, preventing contamination of the product ( see examples).

So how does it work? Implementing a HACCP system requires that both prerequisite programs and HACCP plans are implemented: Any company involved in the manufacturing, processing or handling of food products can use HACCP to improve food safety. A HACCP system requires that potential biological, chemical or physical hazards are identified and controlled at specific points in the process. Virtual proctors are available 24 hours a day, 7 days a week, and can be scheduled “on demand”.Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food. Examinees are required to provide the proctor with two pieces of Government issued ID.

An online supervisor monitors the examinee via a webcam as he/she completes the exam. The CCHP Exam is taken in a “virtually proctored” environment. home, closed office, library, etc.) with the oversight of a virtual proctor. The exam can be taken online at any time of the day and at any location of the candidate’s choice (i.e. All choices are designed to be realistic, qualified candidates will need to read the choices carefully in order to be successful.Ĭandidates have two hours and thirty minutes (2.5 hours) to complete and submit the exam. It is a virtually proctored exam consisting of 100 multiple choice questions each question has four (4) possible choices, with only one (1) correct answer. The CCHP Certification exam is based on the National Occupational Standard for a HACCP Professional. Other Credentials and Training – Maximum 10%Ĭlick here to learn more about the Work Experience Profile.Formal Education / Academic Studies – Maximum 10%.Work Experience – Minimum 70% of the experience total must come from paidĪll work experience may come from paid employment however, candidates may also demonstrate additional experience in the following areas, up to the indicated maximum contribution of their total:.Work experience can be in the food processing field, in a related profession, or in a similar role in which they can demonstrate relevant experience.Ĭandidates must demonstrate that their experience was acquired by: Note: To meet the work experience requirements, candidates must demonstrate a minimum of 3 years of HACCP work experience within the last 5 years.

HACCP PROCESS 3 COMPLEX FOOD PREP PROFESSIONAL

Candidates will use this form to record information on relevant experience includingĮmployment history, professional voluntary activities, and completed education and training.

Haccp process 3 complex food prep