Developing a HACCP System

$299.00

This course expands on this material in detail to best prepare you to create, implement and enforce an effective HACCP System in your facility. When developing a HACCP System it is important to have a thorough understanding of Hazard Analysis and Critical Control Points (HACCP), Good Manufacturing Practices (GMPs), Canadian Food Inspection Agency programs and have a good understanding of the causes and preventive measures for Food Safety Hazards.

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This course expands on this material in detail to best prepare you to create, implement and enforce an effective HACCP System in your facility. When developing a HACCP System it is important to have a thorough understanding of Hazard Analysis and Critical Control Points (HACCP), Good Manufacturing Practices (GMPs), Canadian Food Inspection Agency programs and have a good understanding of the causes and preventive measures for Food Safety Hazards.

Developing a HACCP System focuses on the elements of HACCP, creating, implementing and maintaining a HACCP system. These elements include the identification of hazards, identification of process critical control points and critical limits and identifying who needs to be involved in the preparation of your HACCP plan.

Learning Objectives:

At the end of the course participants 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

Course Outline & Major Topics

  • What Is HACCP?
    • What Does HACCP Really Mean
    • Management Commitment
    • Roles and Responsibilities
  • Food Safety Hazards
    • Biological, Chemical and Physical Hazards
  • Pre-Requisite Programs for HACCP
    • What are Prerequisite Programs?
    • FSEP Pre-requisite Programs
    • Standard Operating Procedures (SOPs)
  • Preparing for HACCP – Preliminary Steps
    • The 12 Steps of HACCP
    • Preliminary Steps to HACCP
    • How Do the Preliminary Steps Fit Into HACCP?
  • Development of the HACCP Plan: HACCP Principles
    • 12-Step Sequence
    • Seven Principles of HACCP
      • Conduct a Hazard Analysis
      • Determine the Critical Control Points
      • Establish Critical Limit(s)
      • Establish Procedures to Monitor each CCP
      • Establish Deviation Procedures – Corrective Actions
      • Establish Verification Procedures
      • Establish Record Keeping and Documentation Procedures
    • Elements in Maintaining a HACCP System
      • Maintaining a HACCP System

*Receive a nationally recognized certificate for participation in this course

Who Should Take This Course?

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

*Become a member to receive 20% off