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HACCP or Hazard Analysis Critical Control Points is a preventive system for the control of health threatening biological, chemical, and physical food hazards during food processing. This is a comprehensive, three-day workshop, designed for those individuals responsible for implementing and managing a HACCP system in a food manufacturing facility. Participants who pass a final test will receive a certificate of completion.

wash handsDay One of the workshop covers prerequisite food safety programs. Prerequisites ensure products are free from objectionable hazards and ensure a sanitary food processing environment. Interactive sessions show how to implement programs such as Good Manufacturing Practices, Sanitation, and Pest Control.

The final two days focus on how to develop a Hazard Analysis Critical Control Point (HACCP) plan and implement a HACCP System. Participants will learn the five preliminary tasks, the seven key HACCP principles, and how to build a HACCP plan with product description, flow charts, hazard analysis, and a critical control point matrix. On day two, we have added a discussion on the Food Safety Modernization Act and will cover the new proposed Hazard Analysis and Risk-Based Preventive Controls regulation and impacts on HACCP systems.

AGENDA

DAY 1 — 8:00am – 5:00pm

  • Food Safety Overview
  • Good Manufacturing Practices
  • Pest Control
  • Chemical and Allergen Controlcheese
  • Cleaning and Sanitation
  • Preventive Maintenance
    • Trace and Recall
    • Customer Complaints
    • Receiving/Storage/Shipping Practices
  • Water Safety
  • Microbial Safety

DAY 2 — 8:00am – 5:00pm

  • HACCP Overview
  • Proposed FDA FSMA Requirements & HACCP
  • Biological, Chemical, and Physical Hazards
  • Building a HACCP Team
  • HACCP Preliminary Tasks
  • HACCP Principles
  • Product Description and Ingredient Hazard

DAY 3 — 8:00am – 2:00pm

  • Flow Charts and Product Hazard Analysis
  • Critical Control Points and Monitoring Procedures
  • Deviations and Corrective Actions
  • Verification, Validation, Record Keeping
  • Developing HACCP Master Plan Manual
  • Implementation Tips and Issues