Hazard Analysis Critical Control Points (HACCP) Course. This 2 days program will provide you with the tools necessary to build a current, risk-based HACCP Food Safety Plan. Attendees will receive templates and guides essential to an effective HACCP Plan. The HACCP Training is required for a practitioner for GFSI-recognized schemes such as SQF, BRC, FSSC 22000 and other GFSI.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

- 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

- Initial Tasks in Developing HACCP Plans

- Conduct Hazard Analysis (PRINCIPLE 1)

- Critical Control Points (PRINCIPLE 2)

Day Two

- Establish Critical Limits (CLs) (PRINCIPLE 3)

- Establish Monitoring Procedures for Critical Control Points (PRINCIPLE 4)

- 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