Tuesday, May 14, 2013

  Continental Breakfast starts at 7:00am

  Program starts at 8:00am-5:00pm

  Refreshment Break – 10:00am-10:30am

  Lunch – 12:00pm-1:00pm

  Refreshment Break – 3:00pm-3:30pm

Registration

HACCP Introduction

• Overview

• History

• Benefits  

Prerequisite Programs

• Good Manufacturing Practices

• Sanitation Standard Operating Procedures

• Pest Control

• Plant Specific Programs

Seven Principles of HACCP

Principle 1

• Hazard Analysis

• Biological, Physical and Chemical Hazards

• Information Sources

• Breakout Groups

• Group Presentations

Principle 2

• Identifying Critical Control Points

• Using the Decision Tree to determine CCP’s

Principle 3

• Establish Critical Limits

• Breakout Groups

• Group Presentations

Wednesday, May 15, 2013

  Continental Breakfast starts at 7:00am

  Program starts at 8:00am-3:30pm

  Refreshment Break – 10:00am-10:30am

  Lunch - 12:00pm-1:00pm

Principle 4

• Monitoring Procedures

Principle 5

• Corrective Actions

• Breakout Groups

• Group Presentations

Principle 6

• Verification Procedures

Principle 7

• Record Keeping & Documentation Procedures

Regulatory Issues

Summary and Wrap-Up