Accredited Introductory HACCP Training Program

This Accredited HACCP training focuses on developing a preventive approach for controlling potential hazards and for staying in compliance with new industry and regulatory requirements. 

With the support from an instructor who has a 25 years career in the food industry and who has successfully developed, managed and defended numerous HACCP programs, under both FDA and USDA jurisdiction. 

Course Description

You will learn how to construct and research a solid food safety plan, also learn how to research and risk assesses new and emerging hazards and how to utilize current industry best practices to keep you in regulatory compliance.

The course includes interactive components to help build knowledge of the HACCP process.  Students will gain the knowledge and skills to create and manage a food safety plan utilizing the most current approach to food safety.  

Work on products that are similar to their own operations so that they can take this experience back to their facility and put it to work immediately. 

Who Should Attend And Benefit From Taking The Course

Employees with responsibilities in Quality, Food Safety, HACCP, Regulatory Affairs, Food Production, Maintenance, Safety and any other associates interested in achieving a better understanding of the implementation/maintenance of Food Safety HACCP programs. 

HACCP team members who want to make a larger contribution to the success of the program, Supervisors, company executives,  Food Safety and QA/QC managers and anyone needing to understand HACCP guidelines.

Topics Students Will Learn

The training agenda includes:

• Food Safety HACCP Plan development 

• Ways to customize your Food Safety HACCP program as it applies to your particular industry sector 

• Difference between HACCP and the new FSMA food safety plan requirements 

• Food safety management system overview, FDA compliance, and other regulatory issues 

• Understanding of the HACCP – preliminary steps and the 7 principles  

• Enhanced understanding of prerequisite programs and their role in an effective Food Safety HACCP Program. 

• How to conduct a thorough hazard analysis. 

• Develop Flow Charts 

• Provide Hazard Identification and Analysis 

• Identify Critical Limits, Monitoring Solutions and Suggest 

• Keys to successful monitoring of critical control points (CCP’s). 

• Establishing and following pre-planned corrective actions. 

Certificate

 A certificate from HACCP, accredited by the International HACCP Alliance, is issued once the course is successfully completed. This course is recognized as an Introduction to HACCP course requirement under the Codex Alimentarius, ISO 22000, and GFSI scheme requirements such as SQF, BRC, FSSC 22000, etc.