HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption. Prerequisite programs such as current Good Manufacturing Practices (cGMPs) are an essential foundation for the development and implementation of successful HACCP plans.
Food safety systems based on the HACCP principles have been successfully applied in food processing plants, retail food stores, and food service operations. The seven principles of HACCP have been universally accepted by government agencies, trade associations and the food industry around the world.
Participants will learn how to identify food safety hazards, establish control measures, limits and monitoring procedures, write and update a HACCP plan, document and verify results and to prepare for audits. This training can be customized to fit the needs and current systems of your organization. We can deliver this training at your location or in our facilities.
This class is accredited by the International HACCP Alliance.
- Introduction to HACCP
- Pre-Requisite Programs
- Hazard Identification
- Preliminary Steps
- Hazard Analysis
- Critical Control Points
- Critical Limits
- Corrective Action
- Verification ad Validation
What trainees are saying about this class:
“Great boots on the ground examples. Kept class interesting – lots of knowledge & real world experience”
“Very informative class. The instructor was awesome!”
“The trainer has by far been the best HACCP trainer I’ve had & never a boring moment for me”
This class is interactive as well as discussion orientated.