This course covers the basics of developing a Hazard Analysis and Critical Control Point (HACCP) System for dairy processors. HACCP concepts will be practiced during breakout sessions where participants will prepare a HACCP Plan. Processors producing similar types of dairy foods will be grouped together for the breakout sessions.
Who Should Attend
- HACCP coordinators
- Plant management
- Quality Assurance and Quality Control personnel
- Sanitation supervisors
- Line operators
- Regulatory personnel
- Educators
- Dairy professionals looking to increase their knowledge of HACCP
Curriculum
Course topics include the development of the required prerequisite programs, GMPs and SSOPs, conducting a hazard analysis, identifying critical control points, monitoring procedures, establishment of critical limits and corrective actions, and verification and record keeping procedures.Breakout sessions will provide hands-on experience in developing a HACCP Plan for dairy processors.
This program meets the requirements of the NCIMS HACCP Core Curriculum, developed and supported by the NCIMS HACCP Implementation Committee.
http://foodscience.psu.edu/workshops/dairy-haccp-workshop
