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


Meet the Instructors
Training Locations and
Hotel Accommodations
Course Sponsors
Related Sites of Interest
Further Information

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

UF/IFAS Office of Conferences and Institutes

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