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.

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?

Any Food Safety Professional including those in industry, government and academia interested in further developing their understanding and skills in HACCP. Participants should have some prior training and experience in working with HACCP.

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