This two day Basic HACCP training is designed for people in the food industry desiring to understand and be trained in the HACCP system for manufacturing safe food. This course will be presented in a manner that will serve participants from the juice, meat, bread, fish, vegetable, and poultry industries.

FDA and USDA require workers in several segments of the food industry to be trained in HACCP. This course is accredited by the International HACCP Alliance and will meet the specifications established by these federal agencies.

The Basic HACCP Training Course offered is reviewed and accredited by the HACCP Alliance as meeting the required standards for content and training for introductory HACCP. Upon successful completion of the course, the attendee will be registered with the International HACCP Alliance and recognized as completing a HACCP training program. In addition, within small working groups, the attendees will actually develop a HACCP plan and present it to the class for discussion and critique.

Topics covered are the development and maintenance of good manufacturing practices, sanitary standard operational programs such as pest control, sanitary performance standards, as well as many other prerequisite programs.

Topics discussed during the training course:

• How to analyze hazard and what hazards need to be considered,

• Determining critical control points

• Setting and Monitoring Critical Limits,

• Implementing Corrective Actions,

• Verification Procedures,

• Record Keeping

• Documentation Procedures

Upon Completion you will be able to:

• Write a HACCP Plan

• Implement a HACCP System

• Develop good manufacturing practices

• Know the federal regulations for HACCP

• Develop a record keeping system

• Understand the prerequisites programs