UF/IFAS FL Meat Extension

Hazard Analysis and Critical Control Point (HACCP) Training Courses

Basic HACCP Training for the Food Industry
January 14-15, 2015  |  May 13-14, 2015  |  August 5-6, 2015


Basic HACCP Training


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Advanced HACCP Training

Overview Who Should Attend? Agenda

Advanced Agenda

Continental Breakfast starts at 7:00am

Program starts at 8:00am

Refreshment Break at 10:00am-10:30am

Lunch starts at 12:00Noon 1:00pm

Refreshment Break at 3:00pm-3:30pm

Program Ends at 5:00pm



Morning Session:

HACCP Overview

  • Prerequisite Programs

  • Five Preliminary Steps

  • Seven Principles of HACCP

  • Verification & Validation Defined

Verifying Prerequisite Programs

  • Overview of Prerequisite Programs

  • Activities to Verify and Validate

  • Procedures

  • Pest Control

  • Plant Specific Programs

Verifying your CCPs

  • Components of CCP Verification

  • CCP Verification Activities

  • Who, What, When & Where

  • Verification Records

  • Role of Micro Testing in CCP Verification


Afternoon Session:

Verifying your HACCP System

  • HACCP System vs. HACCP Plan

  • Components of Verification

  • Examples

  • Who, What When & Where

  • Maintaining Records

  • Interpreting & Utilizing the Results of Verification

Validating the HACCP Plan

  • Evaluating the HACCP Plan

  • Validation Activities

  • Who Conducted the Validation

  • Validation Records

  • Interpreting & Utilization of the Results

Regulatory Requirements

  • Current Requirements

  • Whats on the Horizon

Replying to Non-Compliance Records

Summary & Wrap-Up

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