PHR 450 - 2006 Archive of Course Materials
45006A6 -Food Safety Systems: Good Manufacturing Practices (GMPs), Sanitation StandardOperating Procedures (SSOPs), and Hazard Analysis-Critical Control Points (HACCP)
45006A7-Application of (Current) Good Manufacturing Practices (GMPs)& Sanitation Standard Operating Procedures (SSOPs)
45006A8-MH-HACCP Principle 1: Identification of Hazards and Associated Risk Categories
45006B6-HACCP Principles 2 & 3: Identification of Critical Control Points and Establishment of Critical Limits
45006B7-MH-HACCP Principles 4 & 5: Define Procedures for Monitoring and Corrective Actions
45006B8-HACCP Principles 6 & 7: Recording, Verification and Validation
HACCP_Developer-Predictive Microbiology and Its Use in HACCP
45006C7&8-MH -Quantitative Risk Assessment and Its Use in HACCP:Dose Response Assessment
45006D6-HACCP Plan Development Using “HACCP Plan Developer” Program, Example:Processed Food
45006D8 -SEAFOOD HACCP
45006E7-MH -Preharvest Food Safety: Animal Production
45006E8 -Preharvest Food Safety: Vegetable Products
45006F6 -HACCP Elsewhere in the Postharvest Food System(storage, distribution, retailing, food service)and in Processing Water and Wastewater
45006F8 -Operational Risk Management — Tampering and Terrorism