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Principles and Application of Hazard Analysis Critical Control Point (HACCP...

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Sydney, Australia

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Principles and Application of Hazard Analysis Critical Control Point (HACCP)


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An integral part to your overall food safety management system is the requirement to use the steps and principles of HACCP to identify, assess, control and monitor food safety hazards that may occur in your food business. If the steps and requirements of HACCP are not correctly undertaken and implemented, there can be significant impacts on both your customers and your business. These impacts can include product recall, injury, illness, customer complaints or decreased business profit.

The Principles and Applications of HACCP course is designed to teach participants how to develop, implement and maintain a Hazard Analysis Critical Control Point (HACCP) system. The training is presented over 2 days which cover the 5 preliminary steps and the 7 principles of HACCP. Practical examples and activities are provided to assist with development and implementation within your food business. Additionally, participants will learn techniques for managing both HACCP and pre-requisite programs to ensure food products are safe and suitable for customers and consumers. This course is facilitated by an International HACCP Alliance qualified trainer with a certificate of competency provided to all participants who successfully complete the in-course activities and assessments.


Seminar Fee Includes:
Lunch
AM-PM Tea/Coffee
Seminar Material
Attendance Certificate
$100 Gift Cert for next seminar



Learning Objectives::

By the completion of this course you should be able to:

  • 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
  • Establish Critical Control Point monitoring requirements and procedures for using the results of monitoring to adjust the process and maintain control.
  • Establish corrective actions to be taken when monitoring indicates that there is a deviation from an established critical limit.
  • Establish effective record keeping procedures that document the HACCP system.
  • Establish procedures for verification that the HACCP system is working correctly.
  • Determine the key factors for successful HACCP implementation.
  • Establish HACCP plan maintenance and measurement procedures.
  • Recognize Regulatory Issues Impacting the Implementation of HACCP Systems.

Areas Covered:

This course covers:

  • An Introduction to HACCP
  • Hazard Identification
  • Hazard Analysis
  • Control measures
  • How to determine critical control points
  • Setting appropriate critical limits and documenting their validation
  • Designing effective monitoring actions
  • Verification and implementation activities for your HACCP Plan
  • Documentation and Record keeping
  • Case studies to help with understanding and implementation

Who will Benefit:

This training is suitable for those responsible for the implementation and management of food safety, HACCP and quality systems and processes within a food manufacturing or production environment. This includes:

  • HACCP Team leaders
  • Food Safety and Quality System staff
  • Shift Supervisors
  • Technical Managers
  • Supplier Assurance Managers
  • Product Development and Innovation Managers
  • Procurement staff

It is also suitable for any food handler who wants to upskill their knowledge of HACCP and food safety program development and implementation.

AGENDA

DAY 01(8:30 AM - 4:30 PM)



  • 08.30 AM - 09.00 AM: Registration
  • SESSION 1
    • Module 1: Course Overview
    • Module 2: An Introduction to Food Safety & HACCP Systems
    • Module 3: An Overview of HACCP
    • Module 4: Good Manufacturing Practices
  • BREAK 1
  • SESSION 2
    • Module 5: Hazard Identification and Control
    • Module 6: The preliminary steps of HACCP
  • BREAK 2
  • SESSION 3
    • Module 7: The Principles of HACCP
  • BREAK 3
  • SESSION 4
    • Module 8: Critical Control Points
    • Module 9: Critical Limits

DAY 02(8:30 AM - 4:30 PM)



  • SESSION 1
    • Module 10: Monitoring
    • Module 11: Corrective Actions
    • Module 12: Verification
    • Module 13: Documentation and Record Keeping
  • BREAK 1
  • SESSION 2
    • Module 14: Implementing the HACCP Plan
    • Module 15: Maintaining the HACCP Plan
  • BREAK 2
  • SESSION 3
    • Module 16: Training
    • Module 17: HACCP and the Regulatory Environment
  • BREAK 3
  • SESSION 4
    • Module 18: Course Recap, Review & Assessment
    • FINAL ASSESSMENT



SPEAKER

Amanda Evans Lara


Amanda Evans-Lara
HACCP Mentor | Innovator | Author | Speaker | Instructional Designer

Amanda Evans-Lara is the face behind HACCP Mentor. Amanda is a dedicated and passionate food safety compliance specialist with over 25 years’ experience working with the food industry. HACCP Mentor was founded with one simple objective – to make food compliance easy. After starting her professional life as a food inspector working in Government law enforcement & education, Amanda continues to develop and implement food safety compliance initiatives to promote a safer food supply for consumers. Her auditing and compliance education background underpins not only HACCP Mentor, but also assists food manufacturers keep up-to-date with legal and business requirements world-wide. Amanda works as a contract trainer and food compliance auditor and continues a close relationship with the food industry through her business consultancy services. Amanda is a Lead Instructor for FSPCA Preventive Controls for Human Foods and is also an International HACCP Alliance accredited HACCP instructor.



Please contact the event manager Marilyn (marilyn.b.turner(at)nyeventslist.com ) below for:
- Multiple participant discounts
- Price quotations or visa invitation letters
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- Event sponsorship

NO REFUNDS ALLOWED ON REGISTRATIONS
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Sydney, Australia

Australia

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No Refunds

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