UF/IFAS: Institute of Food and Agricultural Sciences

UF/IFAS FL Meat Extension

Hazard Analysis and Critical Control Point (HACCP) Training Courses

Basic HACCP Training for the Food Industry
August 4-5, 2010


Basic HACCP Training

Advanced HACCP Training

Meet the Instructors
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Basic HACCP Training
August 4-5, 2010
Gainesville, FL

Overview Who Should Attend? Registration Agenda


Wednesday, August 4, 2010
  Program starts at 8:00am


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

Thursday, August 5, 2010
  Program starts at 8:00am

Principle 4

  • Monitoring Procedures

Principle 5

  • Corrective Actions

  • Breakout Groups

  • Group Presentations

Principle 6

  • Verification Procedures

Principle 7

  • Record Keeping & Documentation Procedures

Implementation of HACCP

  • Management Support

  • Educational Programs

Maintaining the HACCP Plan

  • Employee Education

  • Plan Reassessment

  • Measuring the Plan’s Effectiveness

Regulatory Issues

Summary and Wrap-Up

UF/IFAS Office of Conferences and Institutes

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