July 10, 2023 @ 8:00 am - July 11, 2023 @ 5:00 pm PDT
$699.00
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
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:
Basic HACCP Course Agenda:
Day 1
ORIENTATION AND INTRODUCTION TO ALLIANCE COURSE AND HACCP
PREREQUISITE PROGRAMS
SAFETY HAZARDS
PRELIMINARY STEPS
Break
CONDUCTING A HAZARD ANALYSIS
DETERMINING CRITICAL CONTROL POINTS
Lunch
ESTABLISHING CRITICAL LIMITS
CRITICAL CONTROL POINTS MONITORING
CORRECTIVE ACTIONS
ESTABLISH VERIFICATION PROCEDURES
Day 2
RECORD-KEEPING PROCEDURES
OVERVIEW OF USDA HACCP REGULATION
RESOURCES FOR PREPARING HACCP PLANS
Break
REVIEW AND INTRODUCTION OF PRACTICAL WORK SESSION
GROUP WORK SESSIONS ON DEVELOPING HACCP PLANS
Lunch
GROUP PRESENTATIONS
REVIEW, Q&A, AND ADJOURN
Details
Organizers