Virtual Basic Food HACCP – January 11 & 12

Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.

Basic Food HACCP is a course for all foods including but not limited to:

Bakery, Beverage, Chocolate and Candy, Dairy, Dressings and Condiments, Egg, Food Additives, Fruits and Vegetables, Game Meat, Grains, Multi-Component Foods (such as Sandwiches or Refrigerated Entrees), Nuts, Oil, Etc.

International HACCP Alliance Certificate issued after completion of the course.

Virtual Class Requirements:

• 16 hours of active participation split into 2 days with 1-hour lunch break per day
• Computer microphone or phone for audio participation during the virtual class
• Webcam required for video participation during the virtual class
• Student Information sheet filled out before class

Basic HACCP Course Agenda:

Day 1

ORIENTATION AND INTRODUCTION TO ALLIANCE COURSE AND HACCP

• Describe the purpose of the course
• Explain the relationship of the International Alliance
• Introduce the HACCP concept for food safety

PREREQUISITE PROGRAMS

• Review programs that need to be in place before implementation of a HACCP program
• Describe the relationship between Good Manufacturing Practices (GMPs), sanitation control procedures (SCPs), and HACCP
• Describe monitoring, correction, and record-keeping requirements for 8 areas of sanitation
• Review examples of SCPs, monitoring, and records in curriculum manual
• Review other relevant regulatory requirements that may apply to the audience

SAFETY HAZARDS

• Describe the general types of hazards including species-related hazards and process-related hazards
• Describe the species and process-related safety hazards with emphasis on:
  • What causes a safety hazard
  • What products and processes are affected by the hazard
  • How the hazard can be controlled (prevented, eliminated, or reduced to an acceptable level)

PRELIMINARY STEPS

• Introduce preliminary steps that must be completed prior to applying HACCP principles
• Introduce example to demonstrate preliminary steps

Break

CONDUCTING A HAZARD ANALYSIS

• Describe the steps in the Hazard Analysis process
• Introduce and describe the Hazard Analysis form
• Describe how to identify all potential species and process-related hazards
• Describe how to determine what hazards are significant and justify the decision
• Describe control measures for specific types of hazards
•  Use an example to illustrate how to conduct a hazard analysis

DETERMINING CRITICAL CONTROL POINTS

• Define critical control points (CCPs)
• Continue with teaching example to identify CCPs
• Discuss tools to help identify CCP

Lunch

ESTABLISHING CRITICAL LIMITS

• Define and list typical critical limits (CLs) using examples from the curriculum manual
• Introduce the HACCP Plan Form
• Describe control strategy options
• Describe how to select one or more critical limits from a control strategy
• Discuss the use of operating limits
• Use an example to illustrate how to set up a HACCP plan form and select a critical limit

CRITICAL CONTROL POINTS MONITORING

• Define and explain the purpose of monitoring
• Describe the 4 elements of a complete monitoring procedure
• Describe how to identify appropriate monitoring procedures for the critical limit
• Use an example to illustrate how to identify monitoring procedures

CORRECTIVE ACTIONS

• Define and explain the need for predetermined corrective actions
• Explain and identify the components required for a complete corrective action procedure
• Describe how to identify appropriate corrective actions
• Use an example to illustrate how to identify corrective actions

ESTABLISH VERIFICATION PROCEDURES

• Define and explain the need for verification procedures
• Explain types of verification procedures including validation, routine, and periodic verification
• Give examples of typical verification procedures needed including accuracy checks, calibration, testing
• Describe how to identify appropriate verification procedures
• Use an example to illustrate how to identify verification procedures

Day 2

RECORD-KEEPING PROCEDURES

• Define and explain the need for record-keeping procedures
• Explain types of records needed and the record-keeping requirements in the regulation
• Review examples of types of records in the curriculum
• Describe how to identify appropriate record-keeping procedures
• Use an example to illustrate how to identify record-keeping procedures

OVERVIEW OF USDA HACCP REGULATION

• Introduce the HACCP regulation and its format
• Discuss each of the elements of the regulation using the curriculum manual format

RESOURCES FOR PREPARING HACCP PLANS

Break

REVIEW AND INTRODUCTION OF PRACTICAL WORK SESSION

• Divide students into groups and select a Teaching Model for each group to work on.

GROUP WORK SESSIONS ON DEVELOPING HACCP PLANS

• Students complete a Hazard Analysis and develop necessary HACCP Plans with the instructor facilitation as necessary

Lunch

GROUP PRESENTATIONS

• Each group presents the results of their Hazard Analysis and HACCP Plan with comments and discussion from students and instructors

REVIEW, Q&A, AND ADJOURN