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Food Package Manufacturing HACCP 
Online, Virtual Live or
Onsite In-Plant

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Course Options

Option One:

Virtual Live - Instructor Led

On ZOOM It can also be arranged at other times.

$499.00

Option Two

Onsite In-Plant at Your Facilities or In-Plant with In-Plant Live Virtual with ZOOM

Call for more Information

Option Three

Online Self Paced

60 Days to Complete

Work at your convenience

$499.00

In Plant and On site Trainings

In-house training provides cost-effective and convenient answers for delivering training solutions for small to large groups. Our instructors are qualified leaders in their field, and ensure that all course content builds on the industry’s best practices. We offer a full range of training courses across Quality, Environment, Food Safety plus a range of other courses across Business Improvement and Professional Development. On-Site Training

Online

 

This option would be self-paced to be finished within 60 days. Alex is available to answer questions. The course will be very interactive and multimedia is used.

The manual and the Exercise Workbook will be shipped free of charge.

                Experience Counts

We have had over 20,000 attendees since Professional Food Safety LTD since 1995. Be it HACCP, PCQI, GFSI, Primuslabs, BRC, and ISO22000. We are auditors, consultants, and trainers.

Please feel to Call directly.  Info@professionalfoodsafety.com
773-251-5646 
Or Email
Info@professionalfoodsafety.com

505 North Lake Shore Unit 714

(Lake Point Tower)

Chicago IL 60611

More Information and Syllabus

Food Packages contain, protect, preserve and secure foods. They inform the general public and regulators about what is in them. They declare allergens. They are used to transport food all around the world. They declare the safety and quality of foods in them. They inform the public how to use or not use food that they hold. The packaging step is a major step in any food manufacturing establishment. They are also becoming more active, smart and intelligent. They are not only passive food holders anymore. They are able to “sense” what is in them and take corrective actions. Sensors, nanosciences and nanotechnology are revolutionizing food packaging. A whole host of laws and regulations are governing food packaging. This course covers them all. This course is for food package manufacturers and those food manufacturers that manufacture their own packages or receive food packages from food package manufacturers. If you are food safety and quality auditors or inspectors, you will find the course very useful. Around 40 % of recalls in the United States are related to improper packaging. Undeclared allergens, Listeria monocytogenes and Salmonella spp. are responsible for over 85% of the recalls in the United States. This course is designed to reduce those recalls and associated illnesses and deaths dramatically in the hope of one day eliminating them all. So, this course is for all that are involved in the food industry along the national and global food supply chains.

Table of Contents:

Module 1. Introduction to HACCP for Food Package Manufacturing

Module 2. Food Package Manufacturing, Science, Engineering and Art

Module 3. Food Package Manufacturing Laws and Regulations

Module 4. Food and Food Package Food Safety Hazards

Module 5. Prerequisite Programs

Module 6. Preliminary Steps

Module 7. The Principle of HACCP: Conduct a Hazard Analysis

Module 8: The Second Principle of HACCP: Determine Critical Control Points (CCPs)

Module 9: Third Principle of HACCP: Establish Critical Limits

Module 10: The Fourth Principle of HACCP: Establish Monitoring Procedures

Module 11. The Fifth Principle of HACCP: Establish Corrective Actions

Module 12: The Sixth Principle of HACCP: Establish Verification Procedures

Module 13: Seventh Principle of HACCP: Establish Record-Keeping and Documentation Procedures

Module 14: HACCP Plans and Systems Implementation Maintenance, and Reassessment

Appendices

CONTACT US

Phone 773-821-1943

email  info@professionalfoodsafety.com

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