Developing and Implementing HACCP Plan Course
FDA HACCP
On December 18, 1995 , the FDA published its final regulations (21 CFR part 123) that require processors of fish and fishery products to develop and implement HACCP systems for their operations. Those regulations became effective on December 18, 1997. Both interstate and intrastate juice processors must evaluate their processing operations using HACCP principles. Effective dates for the Juice HACCP regulation (21 CFR part 120) are January 20, 2002, January 21, 2003, or January 22, 2004, depending upon the size of your business.
USDA HACCP
In 1996 the USDA/FSIS issued its landmark rule, Pathogen Reduction/HACCP Systems. The rule focuses on the prevention and reduction of microbial pathogens on raw meat and poultry products that can cause illness. HACCP course covers USDA HACCP regulations requirements covered in 9 CFR 416 & 417. These regulations require that someone is trained and or educated with experience to manage these systems.
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
- May 12-13, 2020
- June 22-23, 2020
- July 6-7, 2020
- July 16-17, 2020
- August 12-13, 2020
- September 3-4, 2020
- September 21-22, 2020
- October 26-27, 2020
- November 26-27, 2020
Course fee: Starting from $ 500 USD
Duration: 2 days