HACCP (Hazard Analysis & Critical Control Points)
Develop a preventative approach for controlling potential hazards and stay in compliance with new industry and regulatory requirements Ensure that employees get the knowledge – for daily activity.
- An understanding of the food safety prerequisites, GMPs, GAPs and HACCP principles and activities to integrate into your system.
- Practical experiences: how to identify and prevent food safety hazards; establish control measures, limits and monitoring procedures.
- Update or learn to write a HACCP Plan – an interactive workshop activity
- Learn best practices to document and verify results, and to prepare for audits.
Fees include: 2-days training with interactive activities, lunch, binder with materials, and SCS awards IHA Accredited Certificates of Completion to participants of the class who pass a multiple choice exam given and reviewed at the end of the class. $570 - $600 depending on number
Agenda – 2 day IHA Accredited Training
DAY 1 - 8:30 am - 5:00 pm (there are AM and PM breaks as well as lunch)
DAY 1 - 8:30 am - 5:00 pm (there are AM and PM breaks as well as lunch)
- HACCP History, overview and company responsibilities
- Pre-requisites/GMPs: worker health and hygiene, microbial hazards and testing options, and facility sanitation.
- Discuss physical, chemical, and biological hazards
- How to implement and maintain the plan - SSOP requirements for the small processor
- Cross Contamination issues
- optional - Choosing the Right Cleaner/Sanitizer for food surfaces
- Interactive workshop - Creating SOPs
- The 7 HACCP Principles and Application– 12 steps of risk analysis through validation
- How to build your own SOPs
- Auditing Yourself & Vendors, and corrective actions
- Testing As a Validation Tool
- HACCP exercises - developing a HACCP Plan for a specific product or commodity.
- Continue HACCP exercises + presentations
- Q & A and HACCP Certification Exam – multiple choice
- Present Certificates
