HACCP Development and Implementation
Course Fee: $499
Our HACCP classes are accredited by The International HACCP Alliance.
The Development and Implementation of HACCP Class fulfills USDA/FSIS and FDA Requirements for HACCP/ Training—and fulfills all GFSI requirements for HACCP Training.
Course Fee $499.00 for the first person and $449.00 for each person thereafter.
Intro HACCP Syllabus
Registration/Welcome
Introduction
- HACCP Overview/History
- Discuss the need for and benefits of HACCP
- Describe USDA and FDA laws and regulations in relation to HACCP Plans
- Describe Industry Driven and Third Party Auditors requirementsin relations to HACCP Plans
Prerequisite Programs
- Define and develop Sops
- Define and develop GMPs
- Discuss the importance of SOPs and GMPs
- Descrive how SOPs and GMPs are necessary before developing a HACCP Plan
(Workshop 1)
Basic steps in the development of a HACCP Plan
- Assemble the HACCP Team
- Describe the product and its method of distribution
- Develop a complete list of ingredients and raw material
- Develop a process flow diagram
HACCP Principles
- Presentation of HACCP principles as defined by CODEX Committee on Food Hygiene and the NAtional Advisory Committee on Microbiological Criteria for Foods' report on HACCP Systems, 3/20/92
- Discuss the seven principles in detail
(Workshop 2)
Principle 1 - Conduct a Hazard Analysis
- Biological Hazaards
- Chemical Hazards
- Physical Hazards
- Conducting a Hazard Analysis
- Steps in Conducting a Hazard Analysis
- First - Evaluate your operation for hazards
- Second - Observe the actual operating practices in your operation
- Preventive Measures
(Workshop 3)
Principle 2 - Identify Critical Control Points
- Steps in identifying Critical Control Points
- CCP Decision Tree
Principle 3 - Establish Critical Limits
- Steps in Establishing Critical Limits
Principle 4 - Establishing Monitoring Procedures
- Steps in Establishing Monitoring Procedures
Principle 5 - Establishing Corrective Actions
- Steps in Establishing Corective Actions
(Workshop 4)
Principle 6 - Establish Record Keeping Procedures
- Steps in Establishing Record Keeping Procedures
Principle 7 - Establish Verification Procedures
- Steps in Establishing Verification Procedures
- HACCP Groups re-evaluate, finalize and summarize
- HACCP Team, Responsibilities and Record Keeping format
