Elements of HACCP

Description

This course equips food production employees and floor supervisors with all they need to know to stay in compliance with an HACCP system.

As a food safety professional, it’s your job to enhance safety and quality at every stage of food production in order to provide customers with the safe products they deserve. Our course helps you do just that with in-depth teaching about food safety principles. We don’t stop there, either. You get to apply what you learn right away  through engaging group activities.

Before you leave, we’ conduct an assessment to make sure you leave understanding the core concepts.

This course can be delivered at your company or your local community college. Full attendance is required.

Audience

We designed this course for food production professionals, including:

  • Production Associates
  • Supervisors
  • Quality Reviewers, and Management
  • Food Safety
  • HACCP
  • Audit Team Members
Topics

Elements of HACCP is a 4-hour course that covers:

  • Prerequisite Programs
  • Sanitation Standard Operating Procedures (SSOPs)
  • HACCP History
  • Food Safety Hazards
  • Hazard Analysis
  • Critical Control Points and Limit
  • Monitoring Procedures
  • Corrective Actions
  • Verification Procedures
  • Record Keeping
Objectives
  • Explain the 7 principles of HACCP in detail.
  • Describe your company’s general process flow.
  • Describe company specific CCP(s).
  • Explain the role of prerequisite programs and HACCP.
  • Generate a HACCP Plan.
  • Describe available HACCP guidance resources.
Course Image
Elements of HACCP
College Options
Delivery Options
Face-to-Face

Delivered in-person in a classroom or lab setting.

Live Instructor Led

Delivered online with a live instructor at a scheduled date and time.

Contact Hours
Level

Beginner

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