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Virtual HACCP For Food Manufacturers
April 9 @ 9:00 am - 1:00 pm CDT
$495
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.
COURSE OUTLINE
- Introduction to Food Safety and the HACCP System
- HACCP Federal Regulations
- Food Safety Hazards
- Good Manufacturing Practices
- Sanitation
- HACCP Preliminary Steps
- Hazard Analysis & Preventive Measures
- Identification of Critical Control Points
- Establishment of Critical Limits
- Monitoring Critical Control Points
- Establishing Corrective Actions
- HACCP Verification
- Recordkeeping Procedures
- Validation of Food Safety Controls
- HACCP Implementation
- Food Safety Audits and Inspections
- Sources of Information
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