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: Syllabus: HACCP Plan Development and Implementation

For Additional Information Contact Us at: 773-821-1943

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

Professional Food Safety LTD

Food Safety Services for Food and Food Related  Industries

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Text Box: Click Here to Register Online

For Additional Information Contact Us at: 773-821-1943

Our Company

Auditing Services

On Site-In  Plant Training

Training Classes Offered

GFSI / ISO / BRC / SQF

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 HACCP Plans

Chicago Class Location

Text Box: Location: The Temple Building 
Text Box: 77 West Washington Chicago IL 60601
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 admin@professionalfoodsafety.com  for Details regarding Group Discounts)
Text Box: Class Registration Starts at 8am. Room number is posted at information desk on main level. Class starts at 8:30 am.

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