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 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.
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
- 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
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
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- Course fee: $725 per person 10% Early Bird Discount for first 10 people to register!
- Special needs or food requests: events@fsnwllc.com
Technical Questions? Call FSNW @ (208) 426-0228 or jk@fsnwllc.com