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

Syllabus

Professional Food Safety Ltd.

Food Safety Services for the Food Industry

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Our Company

HACCP Class Schedule

Auditing Services

On Site-In  Plant Training

Training Classes Offered

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GFSI / ISO / BRC / SQF

Consulting Services

ISO22000  Training

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 HACCP Plans

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Locations

Phone: 773-821-1943

E-mail: info@Professionalfoodsafety.com

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 HACCP Plan Development and Implementation-

<Return to HACCP Class Schedule
Text Box: Advanced HACCP Syllabus Over-all Course Objectives: 1.     Differentiate between Verification and Validation Activities 2.     Identify the Components of Prerequisite Program Verification 3.     Identify the Components of CCP Verification 4.     Identify the Components of HACCP System Verification 5.     Identify the Components of HACCP Plan Validation 6.     Identify Regulatory Requirements for Verification and Validation   Over-all Course Description: 1.     Course must cover all above-stated learning objectives and key goals for each objective. 2.     Course is designed to disseminate information via lecture and workshop environments.   Course Outline and Key Goals: 1.     HACCP Overview ·      Review prerequisite programs, the five preliminary steps of HACCP, and the seven HACCP Principles ·      Define Verification and Validation   2.     Verification of Prerequisite Programs ·      Develop a common understanding of Prerequisite Programs ·      Identify Verification and Validation activities for Prerequisite Programs ·      Understand the concept of Prerequisite Program Verification and Validation ·      Identify examples of specific activities for Prerequisite Program Verification and Validation   3.     CCP Verification ·      Understand the components of CCP Verification ·      Calibration ·      Records Review ·      Independent Observations / Checks ·      Identify specific examples of each CCP verification activity ·      Identify parties responsible for, and the frequencies (when and how often) of, conducting CCP verification activities ·      Identify the CCP verification records ·      Describe the role of microbiological testing in CCP verification   4.     HACCP System Verification ·      Identify the differences between a HACCP Plan and a HACCP System ·      Describe the components of a HACCP System Verification ·      Identify examples of activities conducted in a HACCP system verification ·      Identify parties responsible for, and the frequencies (when and how often) of, conducting HACCP system verification activities ·      Identify the HACCP system verification records ·      Demonstrate how to interpret and utilize the results of a HACCP System Verification   5.     HACCP Plan Validation ·      Contrast the differences between HACCP System Verification and HACCP Plan Validation ·      Propose how to evaluate the Hazard Analysis and other components of a HACCP plan (i.e., CCP, critical limits, monitoring activities, corrective actions, verification and record-keeping) ·      Identify examples of activities conducted in a HACCP plan validation ·      Identify parties responsible for conducting HACCP plan validation activities and their frequencies ·      Identify the HACCP plan validation records ·      Demonstrate how to interpret and utilize the results of a HACCP Plan Validation   6.     HACCP Regulatory Requirements (USDA, FDA, etc.) ·      Recognize the regulatory requirements related to verification and validation (“reassessment”) requirements ·      Identify current, pending and proposed Agency activities relating to Verification and Validation

Visalia, CA

The Visalia Convention Center

303 E. Acequia Ave.

Visalia, CA  9329

Phone:  559-731-4040

 

Seattle, WA

Holiday Inn

Seattle/Sea Tac International Airport

17338 International Boulevard

Seattle, WA  98188

Phone 206-248-1000

 

Camden, NJ

Rutgers, The State University of New Jersey

326 Penn Street

Camden, NJ  08102

 

Houston,

La Quinta Inn & Suites

Bush Intercontinental Airport

15510 JFK Blvd

Houston, TX  77032

Phone:  281-219-2000

 

San Francisco, CA

South San Francisco Conference Center

255 South Airport Boulevard

South San Francisco, CA  94080

 

Yuma, AZ

Holiday Inn

1901 East 18th Street

Yuma, AZ  85365

Phone:  928-782-9300

 

Chicago IL

The Temple Building

77 West Washington Street

Chicago IL 60611