Archive of 2006 Course Materials
2007 Lecture Handouts:
HACCP Software MS Word Document
45007A6 Food Safety Systems: Good Manufacturing Practices (GMPs), Sanitation Standard Operating Procedures (SSOPs), and Hazard Analysis-Critical Control Points (HACCP)
45007A7T Application of GMP, SSOP
PHR450A7T PowerPoint Presentation
45007A8L HACCP Principle 1: Identification of Hazards and Associated Risk Categories
45007B6 HACCP Principles 2 & 3
45007B6L-PowerPoint Presentation
45007B7a HACCP Principles 4 & 5: Define Procedures for Monitoring and Corrective Actions Principle 4. Define procedures for monitoring the Critical Control Points.
450B7T PowerPoint Presentation
45007B8a HACCP Principles 6 & 7: Recording, Verification and Validation
B8-PowerPoint Slide Presentation
45007C6-Predictive Microbiology and Its Use in HACCP
45007C6L-PowerPoint Presentation
45007C7-Quantitative Risk Assessment and Its Use in HACCP
45007C8T-New food safety management systems; ISO 22000
450C8T PowerPoint Presentation
45007D7 -HACCP Applications to Meat and Broiler Slaughter Plants
45007D8 -SEAFOOD HACCP
45007E7T-PreHarvest Food Safety: Animal Production
450E7T-PowerPoint Presentation
45007E8L-PreHarvest Food Safety:Vegetable Products
450E8L-PowerPoint Slides
450F6-HACCP Elsewhere PowerPoint
45007F6-HACCP Elsewhere in the Postharvest Food System
450F7-HACCP for Water & Wastewater Treatment PowerPoint
45007F7-HACCP FOR Water & Wastewater Treatment
45007F8-Operational Risk Management C Tampering and Terrorism
450F8 -Operational Risk Management C Tampering and Terrorism PowerPoint