Developing and Implementing HACCP Plans

The Developing and Implementing HACCP Plans course material covers:

• An Introduction to HACCP
• Good manufacturing practices
• Hazard Identification
• Hazard Analysis
• Control measures
• How to determine critical control points
• Setting appropriate critical limits and documenting their validation
• Designing effective monitoring actions
• Verification and implementation activities for your HACCP Plan
• Documentation and Record keeping
• Maintaining the HACCP Plan
• Training line and production staff
• HACCP and the Regulatory Environment

Case studies and activities to help with understanding and implementation

At the completion of this course, it is expected that you will be able to:

• Recognize the Relationship Between HACCP and Food Safety
• Review Good Manufacturing Practices (not a part of the HACCP plan)
• Identify and Control Hazards
• Present and Discuss the Principles of HACCP
• Establish Critical Control Point monitoring requirements and procedures for using the results of monitoring to adjust the process and maintain control.
• Establish corrective actions to be taken when monitoring indicates that there is a deviation from an established critical limit.
• Establish effective record keeping procedures that document the HACCP system.
• Establish procedures for verification that the HACCP system is working correctly.
• Determine the key factors for successful HACCP implementation.
• Establish HACCP plan maintenance and measurement procedures.
• Recognize Regulatory Issues Impacting the Implementation of HACCP Systems

This 2-Day course is delivered as instructor-led live virtual training and provides hands-on training in developing a HACCP program. You will gain the benefit of accessing the direct knowledge of instructors who have over 30 years' of food safety, HACCP and food industry compliance experience.

This training is delivered via the Zoom Platform.

All successful participants are awarded with two certificates, one from HACCP Mentor and one from the International HACCP Alliance (which contains the official gold seal).

Your details will also be provided to the International HACCP Alliance for inclusion on the HACCP registry database for HACCP trained individuals.  The USDA recognizes these individuals.

This course is accredited by the International HACCP Alliance (IHA) and meets USDA, FDA, CFIA and supplier HACCP Training requirements.

This course is also recognized HACCP training by GFSI-recognized Standards including BRCGS, SQF and FSSC 22000, and is a suitable equivalent for retailer compliance.

This training is suitable for those responsible for the implementation and management of food safety, HACCP and quality systems and processes within a food manufacturing or production environment. This includes:

• HACCP Team leaders
• Food Safety and Quality System staff
• Shift Supervisors
• Technical Managers
• Supplier Assurance Managers
• Product Development and Innovation Managers
• Procurement staff

It is also suitable for any food handler who wants to up-skill their knowledge of HACCP and food safety program development and implementation.

This course is suited to participants who have foundation knowledge in basic food safety principles including personal hygiene, pest control, cleaning & sanitation, waste management, safe storage and allergen management.