Hazard Analysis Critical Control Point (HACCP) is a preventative plan which identifies hazards and documents the activities needed to control or eliminate them. HACCP is a necessary part of any Food Safety Program and required by most governmental agencies (FDA, USDA, and GA Dept. Ag.).
DurationHazard Analysis Critical Control Point (HACCP) is a preventative plan which identifies hazards and documents the activities needed to control or eliminate them. HACCP is a necessary part of any Food Safety Program and required by most governmental agencies (FDA, USDA, and GA Dept. Ag.).
In this two-day course, you’ll learn the history of HACCP, the five preliminary steps and seven principles needed to construct a HACCP plan, how to identify hazards, details on the governmental expectations of HACCP, required documentation, and keys to practical implementation of these plans to ensure a robust and sustainable food safety system.
Learners who successfully complete this course will earn a HACCP Certificate from the International HACCP Alliance. There will be a pre- and post-knowledge check for this course.
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HACCP (Food Hazard Prevention Hand Safety) training is offered by Life and Safety Consultants, Inc. We believe safety training and development opportunities are a fundamental component of enhancing the knowledge and skill level of safety professionals.
With the adoption of PA 100-0367 on August 25, 2017, amendments to the Food Handling Regulation Enforcement Act were made to include an allergen awareness training.
More and more companies realize the time and cost value of on-site training. AFSI on-site food safety training is a flexible, cost-effective option allowing you to train individuals, teams, or an entire organization.
In our course, we will discuss how to prevent measures taken to eliminate the risk of undeclared allergens in your food products, including risk assessments with raw materials, developing an allergen management program, production runs to reduce risk of allergen cross contact.
Hazard Analysis Critical Control Points (HACCP) is a food safety component, with GMP and SSOP, that regulatory agencies use to ensure food safety. The New FDA Food Modernization Safety Act (FMSA) now requires that all processed foods have a HACCP Plan.Â
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