HACCP Certification Course
With the signing of the Food Safety Modernization Act, many food manufacturers are converting their food safety programs from a HACCP Based System to the Preventive Controls. However, depending on your particular food products and 3rd party auditing scheme, you may still be required to develop and maintain a HACCP Based system.
This course lays the foundation for those with responsibilities for HACCP including the food safety team and those with on-line responsibilities for monitoring critical control points in your process. Each person plays a key role in identifying potentials hazards based on their job and work experience with science-based controls implemented to control those hazards and keep the consumers safe.
The Safe Food Resources Introductory 16-Hour HACCP Course meets the International HACCP Alliance Certification requirements and an official IHA Certificate of Completion with gold seal is awarded upon successful completion of the course and course activities.
Students who attend the Safe Food Resources Introductory HACCP course will:
Learn how prerequisite programs are imperative to producing a safe food product
Be able to create a product description
Create steps in a process flow diagram
Conduct a Hazard Analysis
Identify Critical Control Points
Evaluate monitoring, verification and corrective actions
Describe elements to consider when validating a HACCP Plan
Learn to develop a HACCP Plan based on the 7 HACCP Principles
Receive Templates for developing a HACCP plan
Receive the HACCP Text Book, Binder and Certificate of Completion with IHA Gold Seal
Receive meals, snacks and beverages throughout the duration of the course
Who Should Attend
QA Directors, Managers, Supervisors and Technicians
Operations Managers
Purchasing Managers
SQF Practitioners
All members of the Food Safety Team
Those who have responsibility for managing the CCP documentation
Course Agenda
This course is presented in a two-day format with limited class sizes. Students must actively participate in group activities to receive Certificate.
Day 1
Introduction to HACCP Principles and Implementation
Pre-Requisite programs
Identification of Hazards
Principle One: Conducting a Hazard Analysis
Day 2
Principle Two: Identification of Critical Control Points (CCP’s)
Principle Three: Establish Critical Limits
Principle Four: Establish Critical Control Point Monitoring Procedures
Principle Five: Development of Corrective Actions to be taken for Deviation from Established Critical Limits
Principle Six: Establish Procedures for Verification Activities
Principle Seven: Establish Effective Record Keeping Procedures
Maintaining a HACCP Plan
Overview of HACCP Regulations
Register now for a small class sized, student paced, fun learning experience!
"The Safe Food Resources training was a great asset for understanding FDA Preventive Controls regulations for my company. The PCQI and HACCP courses were in-depth and very well presented in explaining the importance of having a food safety plan in place and the steps required to implement a successful program. The class structure was such that different ideas from various other sectors of the food supply chain gave a new perspective on programs and ideas for improvement. While regulations are never glamorous these classes presented them in a unique manner which made understanding them easier. The course defined how GMP/HACCP/Production/and all the steps in between collectively work together to create a food safety program that works. It was a pleasure to be involved in the discussions and work sessions with other food
professionals working to maintain a safe food supply chain." – Michael J., Applied Materials Solutions