Virtual Meat & Poultry 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 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