Food safety systems based on the HACCP principles have been successfully applied in agriculture, food processing plants, retail food stores, and food service operations. However, the food industry continues to find implementation and management of the HACCP principles challenging.
This workshop was developed to help understand the principles of Verification and Validation, what they mean and how they should be addressed. As the concept of HACCP evolved, other challenges were encountered and are also addressed in this workshop. These include:
- Training and education of employees
- Keeping records that are useful
- Managing HACCP systems
- Audits and Inspections
We will also review pertinent U.S. regulations, including the Food Safety Modernization Act (FSMA) and Preventive Controls for Human Food (PCHF) provisions and how to transition to be in compliance.
This workshop is designed for individuals who have taken the Basic HACCP workshop and have been involved in the development and implementation of HACCP plans. A certificate of attendance is issued to participants upon completion of the course.
This class is interactive as well as discussion orientated.
This class is accredited by the International HACCP Alliance.