Introductory HACCP

Developing or following a Hazard Analysis Critical Control Point (HACCP) plan can be daunting. In this course, learn how HACCP systems work and your role in regulatory compliance.

A series of interactive class exercises helps you nail down the step-by-step process of developing and implementing an HACCP plan. Plus, you gain practical knowledge to control hazards in numerous types of ingredients and production processes.

Led by an International HACCP Alliance approved instructor, this accredited course is consistent with the intent and scope of FSIS Pathogen HACCP regulations.

To earn a certificate displaying the International HACCP Alliance seal, you must be present and active for the entire course.

Audience

We designed this course for people who are:

Meat/Meat Containing Product Producers
Food Producers Seeking to Meet Third-Party Audit Organization Training Requirements
Food Producers Seeking to Prepare for Preventive Controls for Human Food Regulations
Food Safety Team Members
HACCP Team Members
Audit Team Members

Topics Include

This course lasts two days and covers:

HACCP Overview
NACMCF Overview
Prerequisite Programs
Sanitation Standard Operating Procedures (SSOPs)
Food Safety Hazards
Preliminary Tasks
Seven Preliminary Tasks
Performing Hazard Analysis
Determining Critical Control Points
Establishing Critical Limits
Monitoring Procedures
Establishing Corrective Actions
Establishing Verification Procedures
Record Keeping
Organizing and Managing HACCP programs
Enforcement

Learning Objectives

Explain the basic concepts underlying HACCP.
Describe the relationships between HACCP and prerequisite programs.
Apply the 5 preliminary steps and 7 HACCP principles to develop an effective HACCP plan.
Recognize and describe HACCP regulatory considerations.
Describe how to implement and maintain a HACCP plan.