Text Box: Syllabus: HACCP Plan Development and Implementation Text Box: Registration/Welcome Introduction HACCP Overview/ History Discuss the needs for and benefits of HACCP Describe USDA and FDA laws and regulations in relation to HACCP plans Describe Industry Driven and Third Party Auditors requirements in relation to HACCP Plans Prerequisite programs Define and develop SOPs Define and develop GMPs Discuss the importance of SOPs and GMPs Describe how SOPs and GMPs are necessary before developing a HACCP plan (Workshop I) Basic steps in the development of a HACCP plan Assemble the HACCP team Describe the product and its method of distribution Develop a complete list of ingredients and raw material Develop a process flow diagram HACCP Principles Presentation of HACCP principles as defined by CODEX Committee on Food Hygiene and the National Advisory Committee on Microbiological Criteria for Food’s report on HACCP Systems, 3/20/92 Discuss the seven principles in detail (Workshop II) Principle 1- Conduct a Hazard Analysis Biological Hazards Chemical Hazards Physical Hazards (Chapter 6 in Workshop Manual) Conducting a Hazard Analysis Steps in Conducting a Hazard Analysis First- Evaluate your operation for hazards Second- Observe the actual operating practices in your operation Preventive Measures (Workshop III) Principle 2 - Identify Critical Control Points Steps in Identifying Critical Control Points CCP Decision Tree Principle 3 - Establish Critical Limits Steps in Establishing Critical Limits Principle 4 - Establish Monitoring Procedures Steps in Establishing Monitoring Procedures Principle 5 - Establish Corrective Actions (Workshop IV) Steps in Establishing Corrective Actions Principle 6 - Establish Record keeping Procedures Steps in Establishing Record keeping Procedures Principle 7 - Establish Verification Procedures Steps in Establishing Verification Procedures HACCP Groups re-evaluate, finalize and summarize (HACCP Team, Responsibilities and Record keeping format) Group Presentation Review Complimentary Resource Disc Text Box: Class Registration Starts at 8am. Room number is posted at information desk on main level. Class starts at 8:30 am. Text Box: Click Here to Register Online

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Text Box: Course Fee:$399.00 Per Person. (Discounts Available For Multiple Attendees. Call 773-821-1943 or Email Us at info@professionalfoodsafety.com for Details regarding Group Discounts) Text Box: Click Here to Register Online

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Text Box: Location: Atlantis Casino & Resort, Conference Center Text Box: 3800 South Virginia Street, Reno Nevada Text Box: HACCP Plan Development and Implementation (Course Accredited By The International HACCP Alliance, Texas A&M University, College Station Texas) Text Box: Course Fee:$399.00 Per Person. (Discounts Available For Multiple Attendees. Call 773-821-1943 or Email Us at info@professionalfoodsafety.com for Details regarding Group Discounts)

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