Hazard Analysis Critical Control Point (HACCP) for Food and Beverage Manufacturing

  • Overview
  • Course Content
  • Requirements & Materials
Overview

Hazard Analysis Critical Control Point (HACCP) for Food and Beverage Manufacturing

Course Description

Hazard Analysis Critical Control Point (HACCP) is a preventative plan which identifies hazards and documents the activities needed to control or eliminate them. HACCP is a necessary part of any Food Safety Program and required by most governmental agencies (FDA, USDA, and GA Dept. Ag.). In this two-day course, you’ll learn the history of HACCP, the five preliminary steps and seven principles needed to construct a HACCP plan, how to identify hazards, details on the governmental expectations of HACCP, required documentation, and keys to practical implementation of these plans to ensure a robust and sustainable food safety system.

Learners who successfully complete this course will earn a HACCP Certificate from the International HACCP Alliance. There will be a pre- and post-knowledge check for this course.

Course Content

INTRODUCTION TO HACCP MICROBIOLOGICAL, CHEMICAL AND PHYSICAL HAZARDS                       

HAZARD ANALYSIS

IDENTIFICATION OF CRITICAL CONTROL POINTS

ESTABLISHMENT OF CRITICAL LIMITS

CRITICAL CONTROL POINT MONITORING

CORRECTIVE ACTIONS

VERIFICATION VALIDATION  

RECORDS AND RECORD KEEPING

IMPLEMENTING YOUR HACCP PLAN

Requirements & Materials
Materials

Provided (student will receive)

  • Student notebook

Session Details

Who Should Attend

This course is designed for food production employees, managers, supervisors, and employees responsible for overseeing and implementing food safety systems and HACCP plans.

Manufacturing professional participating in training course

What You Will Learn

  • Food Safety compliance requirements for applicable governmental agencies
  • How to identify biological, chemical, and physical hazards and several prerequisite programs that can help control them
  • How to create a hazard analysis and critical control points for controlling severe hazards in your process
  • How to develop critical limits, monitoring procedures, and corrective actions to ensure this control
  • The five preliminary steps and seven principles necessary to create a HACCP Plan and the documentation needed to maintain it
  • The verification and validation necessary to ensure HACCP compliance
Manufacturing professional working in plant

How You Will Benefit

  • Explore the definitions of HACCP and understand the regulatory requirements applicable to your company.
  • Become familiar with the five preliminary steps and seven principles of HACCP.
  • Understand how to identify hazards, evaluate their severity and likelihood through a risk assessment, and create a hazard analysis to identify critical control points.
  • Learn how to develop the programs required to implement, monitor, and sustain your HACCP plan.
  • Create a HACCP plan through a series of breakout exercises.
  • Taught by Experts in the Field icon
    Taught by Experts in the Field
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The course schedule was well-structured with a mix of lectures, class discussions, and hands-on exercises led by knowledgeable and engaging instructors.

- Abe Kani
President

TRAIN AT YOUR LOCATION

We enable employers to provide specialized, on-location training on their own timetables. Our world-renowned experts can create unique content that meets your employees' specific needs. We also have the ability to deliver courses via web conferencing or on-demand online videos. For 15 or more students, it is more cost-effective for us to come to you.

  • Save Money
  • Flexible Schedule
  • Group Training
  • Customize Content
  • On-Site Training
  • Earn a Certificate
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