HACCP

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.​

Training Outline:

• Introduction to HACCP
• Pre-Requisite Programs
• Hazard Identification
• Preliminary Steps
• Hazard Analysis
• Critical Control Points
• Critical Limits
• Monitoring
• Corrective Action
• Verification ad Validation
• Recordkeeping

"I strongly liked the open discussion throughout the lectures. It helped understand the different operations and how each plan differs from one another." - Kaycee, previous trainee

"The trainer has extensive practical experience which greatly enhances the experience of the class." - Daniel, previous trainee

"The trainer was a great instructor, I enjoyed that he kept everyone engaged to make sure we all learned! Thank you all!" - Vicki, previous trainee

This class is interactive as well as discussion orientated. It is designed to be fully customizable to your employee training needs and we are able to conduct this training at your site or ours.

• Click here to see if there is an open enrollment class scheduled so you can enroll today!
• Click here to view a downloadable flyer: HACCP
• Questions? Please contact us at 559.688.3130 or trainingcenter@cos.edu