The Haccp Curriculum and the Seven Principles of the Program

The Haccp program is one of the recognized and recommended curricula improvement programs in the foodservice industry. This program was developed by the U.S. Department of Agriculture (USDA) and is a system of educating employees about hazards on the worksite and maintaining an environment that will be free from harmful chemicals. The core elements of the Haccp curriculum are hazard analysis, which is essentially the study of how various chemical hazards may affect a worker, their physical health and their ability to perform their job.

How to Know About The HACCP Curriculum and the Seven Principles of the Program

haccp program


A hazard analysis is very important to an Haccp program because it focuses on two major areas: control and prevention. Control is obviously always easier to handle than prevention, but in this case the process becomes much more difficult because a worker may be exposed to dangerous conditions without realizing it. Therefore, all workers should be trained and certified in hazard analysis so that they can understand the processes and procedures and know how to deal with them safely. For this reason, a part of the Haccp curriculum involves training in verification activities. Verification activities are the means used to verify that the worker has been subjected to and is complying with all the safety and health practices in the workplace. Without this critical aspect of the Haccp curriculum, the verification activities cannot be conducted at all and would not be effective.

The seven principles of the Haccp program are intended to help employers determine what the cost of doing business would be if a worker were injured or sickened while working. These include understanding the nature and causes of chemical hazards on the work site; preventing exposure to harmful substances by using protective equipment; ensuring safe storage and handling of hazardous substances; reporting exposure incidents immediately; providing ergonomics-based workstations and seat belts; and instructing supervisors about hazards and the proper reporting of these incidents. By teaching employers these seven principles of the Haccp curriculum, it is hoped that businesses will greatly benefit from the increased level of safety and the reduced costs that result from having workers trained and certified in food safety and hygiene. As employers begin to implement the Haccp program in their own workplace, they will see not only an increase in the safety levels of their workforce but also a marked reduction in unexpected healthcare expenses that are the direct result of poor food safety and hygiene practices.

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