Learn to develop, implement and manage a HACCP program
The heart of this seminar is a hands-on workshop where AIB’s staff helps participants use the seven principles of HACCP to develop a model program.
Participants leave prepared to use HACCP principles to comply with regulated, internal, or customer food safety requirements.
Following the Food Plant GMP/Sanitation Workshop, AIB will present a practical, hands-on approach to developing your HACCP (Hazard Analysis Critical Control Point) program. The AIB staff will take you step-by-step through the development, implementation and verification process for HACCP.
Who should attend
This course was designed for the benefit of food plant managers and food safety employees.
This is an intensive 1.5 day evaluation of HACCP principles and elements for developing a program at your facility. Activities are completed in a workshop format.
This seminar meets the Educational Requirements of 9 CFR 417 (USDA Products) and 21 CFR 123 (S/FDA Products) and is accredited by the International HACCP Alliance.
Learning objectives
- Describe the background/history of HACCP
- Identify the Food Safety Hazard categories, sources, and controls/prevention
- List examples of the key Prerequisite Programs and determine documentation requirements
- Apply the Seven Principles of HACCP
- Determine Critical Control Points and documentation requirements
- Determine effective Corrective Actions for Prerequisites and CCPs
- Outline the components of a HACCP Manual
Assessment methods
Workshops and written quiz.