Title: HACCP in 2018
Date: Tuesday, July 24, 2018
Time: 01:30 PM Eastern Daylight Time
Duration: 1 hour
The concept of HACCP was first officially introduced in 1961 when developingsafe food for the space program. This concept has evolved in many different directions since those days, including (in recent years) the emphasis on updates to the GFSI-approved Certified Programs (schemes) and compliance with the Food Safety Modernization Act.
About 4 years ago, it was common to have folks ask or to hear conversations, some from the “experts,” stating that HACCP is going away. So here we are, halfway through 2018, and where is HACCP today?
This presentation provides an excellent foundation on understanding the role of HACCP in today’s world of food safety. HACCP continues to be a prominent foundation for compliance to food safety standards, the FDA Food Code, and, very importantly, the seven foundational rules of FSMA. HACCP has not gone away – just the opposite, understanding and application of HACCP as a risk-based, proactive food safety tool continues to be a critical process.
In addition to organizational compliance, having an effective means to measure the competency and education of our food safety professionals is also discussed.
Debby L. Newslow, President, D. L. Newslow & Associates, Inc.
National Registry of Food Safety Professionals
This webinar is presented by National Registry of Food Safety Professionals.