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Virtual HACCP For Food Manufacturers

April 9 @ 9:00 am - 1:00 pm CDT

Nebraska Manufacturing Extension Partnership

This virtual course is scheduled for April 9, 11, 16, and 18

The Hazard Analysis and Critical Control Points (HACCP) system is the universal language of food safety management. This course will provide participants with foundational knowledge and tools to develop and implement HACCP plans applicable to a variety of industries and commodities. The course content follows the approved curriculum of the “International HACCP Alliance” and is a combination of lectures and hands-on activities over 16 hours of class-contact time.


  1. Introduction to Food Safety and the HACCP System
  2. HACCP Federal Regulations
  3. Food Safety Hazards
  4. Good Manufacturing Practices
  5. Sanitation
  6. HACCP Preliminary Steps
  7. Hazard Analysis & Preventive Measures
  8. Identification of Critical Control Points
  9. Establishment of Critical Limits
  10. Monitoring Critical Control Points
  11. Establishing Corrective Actions
  12. HACCP Verification
  13. Recordkeeping Procedures
  14. Validation of Food Safety Controls
  15. HACCP Implementation
  16. Food Safety Audits and Inspections
  17. Sources of Information


April 9
9:00 am - 1:00 pm CDT
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