The course curriculum provides an in-depth understanding of verification and validation of HACCP plans and Food Safety Management Systems. The course includes case studies and small working group sessions to provide participants with a working knowledge of validation and verification and enables participant to enhance food safety in their own facilities.

Our goal  is for participants to gain an understanding of HACCP Principles and the reasons behind  food safety controls.  Our experience has been that when people understand why things are done a certain way to avoid specific process hazards, they will take ownership of  the  programs and ultimately are able to utilize and adapt this information effectively in their own workplace.

Learning Objectives

• Recognize the Relationship Between HACCP and Food Safety
• Review Good Manufacturing Practices (Not a part of the HACCP Plan)
• Identify and Control Hazards
• Present and Discuss the Principles of HACCP
• Implement a HACCP Plan
• Maintain the HACCP Plan
• Recognize Regulatory Issues Impacting the Implementation of HACCP Systems
  

Who Should Attend?

• Food Safety Technicians, QA Managers, Food Safety Directors, Management, Production Supervisors, Retailers, Distributors, Processors
•  People in the food industry desiring to understand and be trained in the HACCP system for manufacturing safe food. This interactive course will be presented in a manner that will serve participants from the juice, meat, bread, fish, vegetable, and poultry industries.
• Employees requiring HACCP training for USDA/FDA compliance. This course will meet the specifications established by federal agencies and third party auditors.

What Do Participants Receive?

Course Structure

Day One:

• Introduction to HACCP

• Management Support & Commitment

• Prerequisites to HACCP

• Preliminary Tasks to HACCP

• Work Group Exercise # 1

• Work Group Exercise # 1 Presentation

• Overview of Food Safety Hazards

• HACCP Principle # 1 Conduct a Hazard Analysis

• HACCP Principle # 2 Identify critical control points

• Work Group Exercise # 2

• Work Group Exercise # 2 Presentations

Day Two:

• HACCP Principle # 3 Establish Critical Limits

• HACCP Principle # 4 Establish Monitoring Procedures

• HACCP Principle # 5 Establish Corrective Actions

• Work Group Exercise # 3

• Work Group Exercise # Presentations

• HACCP Principle # 6 Establish Verification Activities

• HACCP Principle # 7 Establish Recordkeeping Activities

• Work Group Exercise # 4

• Work Group Exercise # 4 Final Presentations

• Implementation of HACCP / FSIS HACCP Regulations

• Exam

• Overview of Exam – Present Certifications

• Adjourn Course