HACCP Training

Name: HACCP for Food Processors | In-Person | March 12-13, 2025
Start: 2025-03-12
End: 2025-03-13
Location: Northshore Food Bank

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HACCP (Hazard Analysis & Critical Control Point) Training

HACCP for Food Processors

This International HACCP Alliance approved curriculum is intended to provide attendees with a solid understanding of the 5 preliminary steps and 7 primary steps of HACCP plan development. Accreditation through the International HACCP Alliance.

Course Description

Can you support and defend your HACCP plan?

With the assistance from an instructor who has a 20+ year career in the food industry and who has successfully developed, managed and defended numerous HACCP programs under both FDA and USDA jurisdiction, you will not only learn how to construct a solid food safety plan, you will also learn how to research and risk assess new and emerging hazards and how to utilize current industry best practices to keep you in regulatory compliance.

This course is accredited through the International HACCP Alliance. Topics for this course include: History and Benefits of HACCP, Pre-Requisite Programs, Hazard Identification and Risk Assessment, HACCP Principles, HACCP Implementation, Monitoring, Recordkeeping, Verification, Validation and Maintaining the Plan. This course is customized for the needs of the actual attendees, who are encouraged to bring their own HACCP Plans for review during our many break-out sessions.

Who Will Benefit From Taking This Course

Employees with responsibilities in Quality, Food Safety, HACCP, Regulatory Affairs, Food Production, Maintenance, Safety and any other associates interested in achieving a better understanding of the implementation/maintenance of Food Safety HACCP programs. HACCP team members who want to make a larger contribution to the success of the program.

What Skills Can Students Expect To Learn?

Through course content and exercises, attendees will gain the knowledge and skills to create and manage a food safety plan utilizing the most current approach to food safety. The agenda includes:

Food Safety HACCP Plan development
Ways to customize your Food Safety HACCP program as it applies to your particular industry sector
Difference between HACCP and the new FSMA food safety plan requirements
Food safety management system overview, FDA compliance, and other regulatory issues
Understanding of the 12 Steps of HACCP – 5 preliminary steps and the 7 principles (12 step approach)
Enhanced understanding of prerequisite programs and their role in an effective Food Safety HACCP Program.
How to conduct a thorough hazard analysis.
Keys to successful monitoring of critical control points (CCP’s).
Establishing and following pre-planned corrective actions.
Difference between verification versus validation and how they relate to various programs
Good record keeping principles
How to defend your program

With over 20 years of industry experience in food safety, auditing and quality assurance, your instructor will be able to provide clear translation of the course material as well as guidance on current industry best practices to comply with regulatory, audit and customer requirements. Attendees will also learn how to make sound, fact-based decisions when conducting a hazard analysis and will be challenged with defending those decisions in order to prepare them for real-world situations.

Schedule Your Class Today

If you are looking for a class that will give you the skills to dig deeper into your food safety program to identify areas of improvement and to best prepare you for future audits, this is the right course for you! See our current HACCP training schedule below, or contact us today to request private training at your facility.

12 - 13 Mar