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Get down to the basics with this introductory 3-day course that will eliminate the confusion of where to start developing your HACCP based Food Safety Program. With a balanced agenda of both lecture and group work using effective adult education techniques, this course will uncover the keys of developing and implementing a successful HACCP program.
Participants will leave the course knowing and understanding:
- The origins of HACCP and the reasons for implementing Prerequisite Programs
- Where Food Quality Systems fit into their program
- Prerequisite Programs for Premises / Transportation / Purchasing / Receiving / Shipping & Storage / Equipment / Personnel / Sanitation & Pest Control / Recall / Allergen Control
- Documenting Prerequisite Programs
- Writing Procedures
- Maintaining Prerequisite Programs
- The 12 steps to HACCP implementation
- HACCP Principles including Conduct Hazard Analysis / Critical Control Points / Critical Limits / Monitoring / Corrective Actions / Verification /Record
- What is a Hazard? Biological / Chemical / Physical
- FSEP Forms 1 – 10 including Product Description/ Incoming Ingredients & Materials / Process Flow / Plant Schematic / Biological Hazards / Chemical Hazards / Physical Hazards / CCP Determination / Hazards not Controlled by Est. / Critical Control Points
- What is a CCP? / Determination of CCPs / Determination of Critical Limits / Monitoring / Corrective Action / Verification / Records / Validation / Auditing & Reassessment
- Prerequisites and HACCP Principles.
You will receive:
HACCP reference binder
Applicable sections of the Food Safety Enhancement Program
Speakers:
Niki Petrie, Director of Quality and Food Safety
Wendy Harvie, Quality and Food Safety Specialist
Lunch will be held from 12:00 noon to 1:00 and is on your own
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