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Basic HACCP Training
Overview
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:
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How to analyze hazard and what
hazards need to be considered,
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Determining critical control
points
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Setting and Monitoring Critical
Limits,
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Implementing Corrective Actions,
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Verification Procedures,
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Record Keeping
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Documentation
Procedures
Upon Completion you
will be able to:
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Write a HACCP Plan
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Implement a HACCP System
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Develop good manufacturing
practices
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Know the federal regulations for
HACCP
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Develop a record keeping system
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Understand the
prerequisites programs
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