This introduction to Hazard Analysis and Critical Control Points (HACCP) is for producers of condiments and bottled sauces, such as ketchup and chilli sauce. In this short course, we will provide an overview of HACCP and its seven principles, as well as guidance on how to conduct a hazard analysis, identify critical control points, establish critical limits, implement monitoring procedures, establish corrective actions, and implement verification procedures.

We will also discuss the importance of record-keeping and documentation procedures in maintaining an effective HACCP plan. By applying the HACCP principles to a basic ketchup recipe, we will demonstrate how food producers can use HACCP to ensure the safety and quality of their products.

By the end of this short course, you will have a basic understanding of HACCP and its application to the production of condiments and bottled sauces. You will also have the knowledge to develop a HACCP plan for your own food production business and comply with food safety regulations.