Virtual

Raquel Deniz

Virtual PCQI – October 10 -12

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

Virtual Preventive Controls for Human Food Course

FSPCA Certificate issued after completion of the course.

Virtual Class Requirements:

  • 20 hours of active participation split into 2 1/2 days with 1-hour lunch break per day
    • Day 1: 8-5pm
    • Day 2: 8- 5pm
    • Day 3: 8-12pm
  • Computer microphone or phone for audio participation during the virtual class
  • Webcam required for video participation during the virtual class
  • ID Verification sheet filled out before class

Preventive Controls for Human Food Course Agenda:

Day One

  • Chapter 1 – Introduction to Course and Preventive Controls
  • Chapter 2 – Food Safety Plan Overview

Break

  • Chapter 3 – Good Manufacturing Practices and Other Prerequisite Programs
  • Chapter 4 – Biological Food Safety Hazards

Lunch

  • Chapter 5 – Chemical, Physical and Economically Motivated Food Safety Hazards

Break

  • Chapter 6 – Preliminary Steps in Developing a Food Safety Plan
  • Chapter 7 – Resources for Preparing Food Safety Plans

Day Two

  • Review and Questions
  • Chapter 8 – Hazard Analysis and Preventive Controls Determination

Break

  • Chapter 9 – Process Preventive Controls

Lunch

  • Chapter 10 – Food Allergen Preventive Controls

Break

  • Chapter 11 – Sanitation Preventive Controls
  • Chapter 12 – Supply‐chain Preventive Controls

Day Three

  • Review and Questions
  • Chapter 13 – Verification and Validation Procedures
  • Chapter 14 – Record‐keeping Procedures

Break

  • Chapter 15 – Recall Plan
  • Chapter 16 – Regulation Overview – cGMP, Hazard Analysis, and Risk‐BasedPreventive Controls for Human Food

Wrap Up

Raquel Deniz

Virtual Meat, Poultry, & Egg HACCP

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

Digital Curriculum & HACCP Plan Documents

International HACCP Alliance Certificate issued after completion of the course.

Virtual Class Requirements:

  • 16 hours of active participation with a 1-hour lunch and breaks
  • Computer & Internet Connection
  • 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

Virtual Meat, Poultry, & Egg 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 USDA 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 USDA 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

Raquel Deniz

Virtual Meat, Poultry, & Egg HACCP

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

Digital Curriculum & HACCP Plan Documents

International HACCP Alliance Certificate issued after completion of the course.

Virtual Class Requirements:

  • 16 hours of active participation with a 1-hour lunch and breaks
  • Computer & Internet Connection
  • 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

Virtual Meat, Poultry, & Egg 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 USDA 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 USDA 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

Raquel Deniz

In-Person: Meat, Poultry, & Egg HACCP (Downey, CA)

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

Digital Curriculum & HACCP Plan Documents

International HACCP Alliance Certificate issued after completion of the course.

This class includes: Breakfast, Lunch, Snacks, and Coffee

Class Requirements:

  • 12-16 hours of active participation with lunch and breaks
  • Student Information sheet filled out before class
  • Laptop or Tablet for Digital Materials

Meat, Poultry, & Egg 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 USDA 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 USDA 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

Raquel Deniz

Virtual PCQI – September 28 – 30

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

Virtual Preventive Controls for Human Food Course

FSPCA Certificate issued after completion of the course.

Virtual Class Requirements:

  • 20 hours of active participation split into 2 1/2 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
  • ID Verification sheet filled out before class

Preventive Controls for Human Food Course Agenda:

Day One

  • Chapter 1 – Introduction to Course and Preventive Controls
  • Chapter 2 – Food Safety Plan Overview

Break

  • Chapter 3 – Good Manufacturing Practices and Other Prerequisite Programs
  • Chapter 4 – Biological Food Safety Hazards

Lunch

  • Chapter 5 – Chemical, Physical and Economically Motivated Food Safety Hazards

Break

  • Chapter 6 – Preliminary Steps in Developing a Food Safety Plan
  • Chapter 7 – Resources for Preparing Food Safety Plans

Day Two

  • Review and Questions
  • Chapter 8 – Hazard Analysis and Preventive Controls Determination

Break

  • Chapter 9 – Process Preventive Controls

Lunch

  • Chapter 10 – Food Allergen Preventive Controls

Break

  • Chapter 11 – Sanitation Preventive Controls
  • Chapter 12 – Supply‐chain Preventive Controls

Day Three

  • Review and Questions
  • Chapter 13 – Verification and Validation Procedures
  • Chapter 14 – Record‐keeping Procedures

Break

  • Chapter 15 – Recall Plan
  • Chapter 16 – Regulation Overview – cGMP, Hazard Analysis, and Risk‐BasedPreventive Controls for Human Food

Wrap Up

Raquel Deniz

Virtual PCQI – August 15 – 17

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

Virtual Preventive Controls for Human Food Course

FSPCA Certificate issued after completion of the course.

Virtual Class Requirements:

  • 20 hours of active participation split into 2 1/2 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
  • ID Verification sheet filled out before class

Preventive Controls for Human Food Course Agenda:

Day One

  • Chapter 1 – Introduction to Course and Preventive Controls
  • Chapter 2 – Food Safety Plan Overview

Break

  • Chapter 3 – Good Manufacturing Practices and Other Prerequisite Programs
  • Chapter 4 – Biological Food Safety Hazards

Lunch

  • Chapter 5 – Chemical, Physical and Economically Motivated Food Safety Hazards

Break

  • Chapter 6 – Preliminary Steps in Developing a Food Safety Plan
  • Chapter 7 – Resources for Preparing Food Safety Plans

Day Two

  • Review and Questions
  • Chapter 8 – Hazard Analysis and Preventive Controls Determination

Break

  • Chapter 9 – Process Preventive Controls

Lunch

  • Chapter 10 – Food Allergen Preventive Controls

Break

  • Chapter 11 – Sanitation Preventive Controls
  • Chapter 12 – Supply‐chain Preventive Controls

Day Three

  • Review and Questions
  • Chapter 13 – Verification and Validation Procedures
  • Chapter 14 – Record‐keeping Procedures

Break

  • Chapter 15 – Recall Plan
  • Chapter 16 – Regulation Overview – cGMP, Hazard Analysis, and Risk‐BasedPreventive Controls for Human Food

Wrap Up

Raquel Deniz

Virtual PCQI – July 5-7

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

Virtual Preventive Controls for Human Food Course

FSPCA Certificate issued after completion of the course.

Virtual Class Requirements:

  • 20 hours of active participation split into 2 1/2 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
  • ID Verification sheet filled out before class

Preventive Controls for Human Food Course Agenda:

Day One

  • Chapter 1 – Introduction to Course and Preventive Controls
  • Chapter 2 – Food Safety Plan Overview

Break

  • Chapter 3 – Good Manufacturing Practices and Other Prerequisite Programs
  • Chapter 4 – Biological Food Safety Hazards

Lunch

  • Chapter 5 – Chemical, Physical and Economically Motivated Food Safety Hazards

Break

  • Chapter 6 – Preliminary Steps in Developing a Food Safety Plan
  • Chapter 7 – Resources for Preparing Food Safety Plans

Day Two

  • Review and Questions
  • Chapter 8 – Hazard Analysis and Preventive Controls Determination

Break

  • Chapter 9 – Process Preventive Controls

Lunch

  • Chapter 10 – Food Allergen Preventive Controls

Break

  • Chapter 11 – Sanitation Preventive Controls
  • Chapter 12 – Supply‐chain Preventive Controls

Day Three

  • Review and Questions
  • Chapter 13 – Verification and Validation Procedures
  • Chapter 14 – Record‐keeping Procedures

Break

  • Chapter 15 – Recall Plan
  • Chapter 16 – Regulation Overview – cGMP, Hazard Analysis, and Risk‐BasedPreventive Controls for Human Food

Wrap Up

Raquel Deniz

Virtual PCQI – June 22 – 24

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

Virtual Preventive Controls for Human Food Course

FSPCA Certificate issued after completion of the course.

Virtual Class Requirements:

  • 20 hours of active participation split into 2 1/2 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
  • ID Verification sheet filled out before class

Preventive Controls for Human Food Course Agenda:

Day One

  • Chapter 1 – Introduction to Course and Preventive Controls
  • Chapter 2 – Food Safety Plan Overview

Break

  • Chapter 3 – Good Manufacturing Practices and Other Prerequisite Programs
  • Chapter 4 – Biological Food Safety Hazards

Lunch

  • Chapter 5 – Chemical, Physical and Economically Motivated Food Safety Hazards

Break

  • Chapter 6 – Preliminary Steps in Developing a Food Safety Plan
  • Chapter 7 – Resources for Preparing Food Safety Plans

Day Two

  • Review and Questions
  • Chapter 8 – Hazard Analysis and Preventive Controls Determination

Break

  • Chapter 9 – Process Preventive Controls

Lunch

  • Chapter 10 – Food Allergen Preventive Controls

Break

  • Chapter 11 – Sanitation Preventive Controls
  • Chapter 12 – Supply‐chain Preventive Controls

Day Three

  • Review and Questions
  • Chapter 13 – Verification and Validation Procedures
  • Chapter 14 – Record‐keeping Procedures

Break

  • Chapter 15 – Recall Plan
  • Chapter 16 – Regulation Overview – cGMP, Hazard Analysis, and Risk‐BasedPreventive Controls for Human Food

Wrap Up

Raquel Deniz

Virtual PCQI – May 4-6

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

Virtual Preventive Controls for Human Food Course

FSPCA Certificate issued after completion of the course.

Virtual Class Requirements:

  • 20 hours of active participation split into 2 1/2 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
  • ID Verification sheet filled out before class

Preventive Controls for Human Food Course Agenda:

Day One

  • Chapter 1 – Introduction to Course and Preventive Controls
  • Chapter 2 – Food Safety Plan Overview

Break

  • Chapter 3 – Good Manufacturing Practices and Other Prerequisite Programs
  • Chapter 4 – Biological Food Safety Hazards

Lunch

  • Chapter 5 – Chemical, Physical and Economically Motivated Food Safety Hazards

Break

  • Chapter 6 – Preliminary Steps in Developing a Food Safety Plan
  • Chapter 7 – Resources for Preparing Food Safety Plans

Day Two

  • Review and Questions
  • Chapter 8 – Hazard Analysis and Preventive Controls Determination

Break

  • Chapter 9 – Process Preventive Controls

Lunch

  • Chapter 10 – Food Allergen Preventive Controls

Break

  • Chapter 11 – Sanitation Preventive Controls
  • Chapter 12 – Supply‐chain Preventive Controls

Day Three

  • Review and Questions
  • Chapter 13 – Verification and Validation Procedures
  • Chapter 14 – Record‐keeping Procedures

Break

  • Chapter 15 – Recall Plan
  • Chapter 16 – Regulation Overview – cGMP, Hazard Analysis, and Risk‐BasedPreventive Controls for Human Food

Wrap Up

Raquel Deniz

Virtual Meat, Poultry, & Egg HACCP

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

Digital Curriculum & HACCP Plan Documents

International HACCP Alliance Certificate issued after completion of the course.

Virtual Class Requirements:

  • 16 hours of active participation with a 1-hour lunch and breaks
  • Computer & Internet Connection
  • 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

Virtual Meat, Poultry, & Egg 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 USDA 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 USDA 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

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