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 workshop, designed for those individuals responsible for implementing and managing a HACCP system in a food manufacturing facility.

Day One 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 final day focuses on how to develop a Hazard Analysis Critical Control Point (HACCP) plan and imple-ment 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 master plan.



  • 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!


  • 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


  • Workshop manual provided with registration.
  • Team exercises for building a HACCP Plan
  • Certificate of Completion carrying the IHA gold seal
  • Continental breakfasts: Days 1 & 2
  • Lunch: Days 1 & 2
  • Full beverage (coffee, tea, soft drinks, juice) and snack service



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


    • Course fee: $725 per person   10% Early Bird Discount for first 10 people to register!
    • Special needs or food requests:

Technical Questions? Call FSNW @ (208) 426-0228 or