Hazard Analysis and Critical Control Point (HACCP)

Purpose

The purpose of this course is to train technical and quality staff from sites who need to be able to establish and implement a hazard analysis and critical control point (HACCP) system.

Target Audience

The course is aimed at food site technical managers, quality managers, and other members of food safety management teams (production, engineering and new product development personnel) who need to develop and implement a food safety plan, which meets Codex Alimentarius guidance and the requirements of the global standard for Food Safety.

Description

This course is Accredited by The International HACCP Alliance. This Course fulfills USDA/FSIS and FDA requirements for HACCP Training. This Class fulfills all GFSI and the SQF requirement for HACCP Training.

With this course, you will learn how to implement and manage the Hazard Analysis and Critical Control Points (HACCP) system including the 12 steps and 7 principles. Participants will have an opportunity to work through the HACCP forms by using a selected product/process that they are interested in during the practical exercises.This course has been approved by International HACCP Alliance. Successful students will earn a certificate of completion.

Agenda

Day One
8:00 am-12:00 p.m.

Introduction to Hazard Analysis and Critical Control Point (HACCP) System
Prerequisites to HACCP and SSOPs
Biological Hazards and Controls
Chemical Hazards and Controls
Physical Hazards and Controls
12:00 p.m.-1:00 p.m.
Lunch 1:00 p.m. -5:00 p.m.
Initial Tasks in Developing HACCP Plans
Conduct Hazard Analysis (PRINCIPLE 1)
Critical Control Points (PRINCIPLE 2)

Day Two
8:00 am-12:00 p.m.

Establish Critical Limits (CLs) (PRINCIPLE 3)
Establish Monitoring Procedures for Critical Control Points (PRINCIPLE 4)
12:00 p.m.-1:00 p.m.
Lunch 1:00 p.m.-5:00 p.m.
Establish Corrective Actions to be taken when monitoring indicates there is a deviation from an established critical limit (PRINCIPLE 5)
Establish Verification [and Validation] Procedures (PRINCIPLE 6)
Establish Record-keeping and Documentation Procedures (Principle No. 7)
Organizing and Managing HACCP Programs
HACCP and the Regulatory Agencies

Schedule

Live-virtual course

November 26-27, 2020
December 17-18, 2020
January 5-6, 2021
January 25-26, 2021
February 25-26, 2021
March 18-19, 2021
April 6-7, 2021
May 11-12, 2021
June 10-11, 2021
July 8-9, 2021

Course fee: Starting from $ 500 USD
Duration: 2 days