Applying HACCP

This course focuses on how to develop, apply and maintain Hazard Analysis and Critical Control Points (HACCP) in a facility. The goal of this course is to help prevent food safety issues before they happen, rather than afterwards. This training will provide knowledge and strategies which clients can use to successfully develop and implement a HACCP System in the food processing industry.

Part 2 of a 13-hour HACCP Pairing. See Part 1: HACCP Essentials

Learning Objectives:

At the end of the course students will be able to:

• Understand the concept of HACCP and it’s components
• Identify the various roles and responsibilities to create and maintain a HACCP System
• Identify food safety hazards and prevention strategies
• Identify critical control points and limits
• Research and understanding the importance of Pre-Requisite Programs
• Develop a HACCP Plan
• Maintain a HACCP System
• Conduct a Root Cause Analysis

Course Outline & Major Topics

• Preparing To Build Your HACCP Plan
  • Preliminary Steps to HACCP
    • 1. Assemble the HACCP Team
    • 2. Describe the Product
    • 3. Identify intended use
    • 4. Construct Process Flow Diagram and Plant Floor Diagram
    • 5. On-site Verification

• Building Your HACCP Plan
  • Seven Principles of HACCP
    • Identify Hazards
    • Determine Critical Control Points
    • Establishing Critical Limits
    • Establish Monitoring Procedures
    • Establish Deviation Procedures
    • Establish Verification Procedures
    • Establish Record Keeping Systems
• Maintaining Your HACCP System
  • Updating You System When Necessary
  • Provide Ongoing Effective Training
  • Performing Ongoing Sampling

*Receive a nationally recognized certificate for participation in this course

Who Should Take This Course?

• HACCP Teams
• HACCP Coordinators
• Quality Assurance Teams
• Management and Supervisory
• Sanitation Teams
• Food Safety Teams

*Become a member to receive 20% off