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HACCP -- Making Food Products Safe, Online Video -- Part 2 | |
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From the Jan, 30, 2012 Issue of Agri-News | |
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| | The second part of the food processing safety video HACCP – Making Food Products Safe is now online. The two-part video production explains how the seven principles of Hazard Analysis Critical Control Point (HACCP) can be used by processors to develop, implement and maintain a HACCP system.
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A HACCP system is internationally recognized as the single most effective way to eliminate, reduce or control hazards in any food handling or processing operation. The benefits of a HACCP system include: increased food safety, meeting or exceeding customer requirements, reinforcement of best practices by staff, and reduced waste.
Part one of the HACCP video is also available by clicking here.
For further information on developing a HACCP system, please visit the Alberta HACCP Advantage (AHA!) program website www.agriculture.alberta.ca/aha. The goal of the Alberta HACCP Advantage (AHA!) program is to assist food processors in implementing a complete and effective food safety program. The AHA! program includes numerous resources (AHA! Standard, AHA! Guidebook, AHA! Recognition, gap assessments and a training corner). The website also provides food safety links and food safety specialist contact information.
Contact:
Monika Frank-Ruediger
Safe Food System Specialist
403-948-8517 |
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For more information about the content of this document, contact Monika Frank-Ruediger.
This document is maintained by Leslie Simpson.
This information published to the web on January 25, 2012.
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