PRACTICAL FOOD SAFETY & HACCP WORKSHOP
COURSE DESCRIPTION
HACCP or Hazard Analysis Critical Control Points, is a preventive system for the control of health-threatening biological, chemical, and physical food hazards during food processing. This is a comprehensive, two-day or 16 hour workshop, designed for those individuals responsible for implementing and managing a HACCP system in a food manufacturing facility. Participants who complete the course and create model HACCP Plans will receive certificates of completion.
The first two 4-hours sessions of the workshop covers prerequisite food safety programs. Prerequisites ensure products are free from objectionable hazards and provide for a sanitary food processing environment. Interactive sessions show how to implement programs such as Good Manufacturing Practices, Sanitation, and Pest Control. The day concludes with an overview of HACCP Preliminary Tasks and Hazard Analysis.
The second two sessions focus on how to develop a Hazard Analysis Critical Control Point (HACCP) plan and implement a HACCP System. Participants will learn the five preliminary tasks, the seven key HACCP principles, and how to build a HACCP plan with product description, flow charts, hazard analysis, and a critical control point matrix. In addition, the relationship of a HACCP Plan to a FSMA-compliant “Food Safety Plan” will be covered.
WHY ATTEND THIS COURSE
- Enhance your professional development and upgrade your resume with a new certification
- Facilitate your company completing a successful BRC, SQF, or PrimusGFS audit
- We use the latest interactive participant engagement technologies to ensure this will be a meaningful and enjoyable learning experience!
WHO SHOULD ATTEND
- Food safety managers
- Plant managers and supervisors
- QA/QC managers, supervisors, and technicians
- Regulatory and public health personnel
- Auditors from certification bodies
- Supply chain managers
- Food brokers
- HACCP team members
DELIVERABLES
Each course participant will receive:
- Initial online 20 minute technology setup session with each participant
- Workshop manual in digital format on flash drive (hard copy manual also available)
- Interactive presentations, popup questions, short videos, and learning exercises
- Team exercises in virtual breakout rooms for building a HACCP Plan
- Certificate of Completion carrying the IHA gold seal
Agenda
Day 1 Prerequisite Food Safety Programs
8:00 am Welcome, Introductions, Agenda Review, Expectations
8:10 am Part 1: Overview of Food Safety and HACCP
8:45 am Part 2: Regulatory and Customer Requirements
9:15 am Part 3: Good Manufacturing Practices [Video- 15 min]
10:25 am Break
10:35 pm Part 4: Pest Control
11:00 pm Part 5: Chemical Control
12:00 pm Lunch
12:45 pm Part 6: Cleaning and Sanitation [Group Exercise – Prerequisite Programs 30 minutes]
1:45 pm Part 7: Self Inspection and Auditing
2:15 pm Break
2:30 pm Part 8: Other Prerequisite Programs
4:30 pm Wrap Up and Adjourn
Day 2 Hazard Analysis Critical Control Point
8:00 am Overview of HACCP [Video- HACCP Introduction: 10 min]
10:30 am Break
10:40 am Hazards Overview-Biological, Chemical, and Physical Hazards
11:15 pm HACCP Workshops- Describe the Food Products [Group Exercise: 15 minutes]; Ingredient/Raw Material Hazard Analysis [Group Exercise: 15 minutes]
12:00 pm Lunch
12:45 pm HACCP Workshops- Process Flow Chart [Group Exercise: 30 min]; Process Hazard Analysis [Group Exercise: 30 min]
1:45 pm FSMA Regulations: GMP/HARPC for Human Food
2:15 pm Break
2:30 pm HACCP Workshops- Critical Control Point Master Plan [Group Exercise: 15 min]
3:15 pm Building the HACCP Manual and Implementing HACCP
3:30 pm Wrap Up: Quiz, Course Evaluation
4:30 pm Adjourn
REGISTRATION AND MORE INFORMATION
- Register: Click here to sign up on our waiting list at no cost, until we contact you for a final confirmation
- Course fee: $725.00 per person (Includes digital manual on flash drive) or $765 (Includes digital and hard copy manuals)
- Technical Questions or Special Needs? Call FSNW @ (208) 426-0228 or jk@fsnwllc.com