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You are here: Home / Training Courses / HACCP Training

HACCP Training

DEVELOPMENT & IMPLEMENTATION OF HACCP
(2-Day Course) – Virtual

(Click here to download a copy of this course outline)


** Register Now! **

Duration: 2 Days (Virtual)

Locations: November 4-5, 2021

Cost: $895.00


HACCP Training and Assistance in the Development of a Successful HACCP Plan

HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards. Your HACCP Team will gain the knowledge AND the hands-on experience of establishing, implementing, and maintaining a successful HACCP plan. This training is divided into classroom and facility experiences. The classroom discussions will cover the History and Benefits of well- developed HACCP Plans as well as required Prerequisite Programs. Your HACCP Team will gain the understanding of the 7 principles of HACCP: Hazard Analysis, Identifying Critical Control Points, Establishing Critical Limits, Monitoring Procedures, Corrective Actions, Verification Procedures, and Record Keeping and Documentation Procedures.

Once the course material is covered in the classroom, our Food Safety Specialist will review your product description and its intended use, as well as the commodity flow diagram with your newly trained HACCP Team. Our Food Safety Specialist will then lead your HACCP Team through the 7 principles of HACCP. They will start at the first stage of your process and begin with a Hazard Analysis and work with your HACCP Team through the 7 principles of HACCP. Our Food Safety Specialist will work with your HACCP Team through as many stages of your operation as time allows to begin the development of your internal HACCP Plan – giving your newly trained HACCP Team the knowledge and confidence to continue the process of completing your successful HACCP Plan on their own.


DAY 1

Program starts at 8:00am-5:00pm
Refreshment Break – 10:00am-10:30am
Lunch – 12:00pm-1:00pm
Refreshment Break – 3:00pm-3:30pm

Registration

HACCP Introduction

  • Overview
  • History
  • Benefits

Prerequisite Programs

  • Good Manufacturing Practices
  • Sanitation Standard Operating Procedures
  • Plant Specific Programs

Seven Principles of HACCP

Principle 1

  • Hazard Analysis
  • Biological, Physical and Chemical Hazards
  • Information Sources
  • Breakout Groups
  • Group Presentations

Principle 2

  • Identifying Critical Control Points
  • Using the Decision Tree to determine CCP’s

Principle 3

  • Establish Critical Limits
  • Breakout Groups
  • Group Presentations

DAY 2

Program starts at 8:00am-3:30pm
Refreshment Break – 10:00am-10:30am
Lunch – 12:00pm-1:00pm

Principle 4

  • Monitoring Procedures

Principle 5

  • Corrective Actions
  • Breakout Groups
  • Group Presentations

Principle 6

  • Verification Procedures

Principle 7

  • Record Keeping & Documentation Procedures

Summary and Wrap-Up

Call 1-855-437-6400 to reserve your seat!

Client Testimonials

"Perry Johnson (PJFSC) was critical to our success in achieving SQF Level 2 last year. Their insight and expertise have helped make us a better company."

Thomas P. Hand - CEO/Owner
Gilman Cheese Corporation

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PJFSC

2831 St. Rose Parkway, Suite 200
Henderson, Nevada 89052
1-855-437-6400
Email: [email protected]

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