Description: Base knowledge of HACCP related to feed and food programs.

Terminal Competency:

Explain the purpose of the HACCP system.

Enabling Competencies:

1. Define relevant terminology.

2. Discuss the history of HACCP (NACMCF).

3. Discuss the seven principles of HACCP.

4. Discuss the steps required to develop a HACCP plan.

5. Describe the purpose of the HACCP team.

6. Explain the HACCP rationale.

7. Contrast voluntary and regulatory HACCP plans.

8. Describe the importance of management commitment.

To see a set of behavioral anchors, which provide further detail about the enabling competencies and can be used for assessment against the enabling competencies, contact IFPTI.

Description: The role of HACCP in feed and food programs.

Terminal Competency: Discuss the role of HACCP in feed and food programs.

Enabling Competencies:

1. Explain the importance of a hazard analysis.

2. Discuss the difference between critical control points and critical limits.

3. Explain the importance of a systematic approach in relation to the seven principles of HACCP.

4. Explain the elements of taking a corrective action.

5. Discuss record review for accuracy.

6. Explain how the seven principles of HACCP apply to a HACCP plan.

To see a set of behavioral anchors, which provide further detail about the enabling competencies and can be used for assessment against the enabling competencies, contact IFPTI.

Description: General knowledge of the relationship between prerequisite programs and HACCP plans.

Terminal Competency: Describe the role of prerequisite programs in a HACCP system.

Enabling Competencies:

1. Give examples of prerequisite programs.

2. Distinguish between an SSOP and a SOP.

3. Discuss HACCP training requirements for developing a HACCP plan.

4. Discuss HACCP training requirements for conducting regulatory activities.

5. Discuss the importance of process validation.

6. Summarize the importance of active managerial control.

7. Explain why supplier source is important in HACCP.

To see a set of behavioral anchors, which provide further detail about the enabling competencies and can be used for assessment against the enabling competencies, contact IFPTI.

Description: A biological, chemical, or physical agent that is reasonably likely to cause illness or injury in the absence of its control.

Terminal Competency:

Describe the significance of identifying and controlling hazards in HACCP.

Enabling Competencies:

1. Explain the process of identifying hazards.

2. Explain what is meant by “reasonably likely to occur”.

3. Discuss the impact of intended use of the product on the risk of a hazard.

4. Explain the importance of a detailed process flow chart.

5. Give examples of chemical, physical, and biological hazards.

6. Explain control procedures associated with a hazard.

To see a set of behavioral anchors, which provide further detail about the enabling competencies and can be used for assessment against the enabling competencies, contact IFPTI.

Description: The regulatory requirements for HACCP in feed and food production.

Terminal Competency:

Discuss the regulatory requirements for HACCP in feed and food production.

Enabling Competencies:

1. Give examples of products/processes that are required to have a HACCP plan.

2. Give examples of products/processes that have voluntary HACCP programs.

3. Explain the protocol for inspecting facilities that are co-regulated.

4. Discuss the general regulatory requirements for a HACCP plan in feed and food production.

To see a set of behavioral anchors, which provide further detail about the enabling competencies and can be used for assessment against the enabling competencies, contact IFPTI.