HACCP Training
DEVELOPMENT & IMPLEMENTATION OF HACCP
(2-Day Course) – Virtual
(Click here to download a copy of this course outline)
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
