Join us for a 2-day online course to develop and implement HACCP plans!

Hazard Analysis and Critical Control Point (HACCP) is a globally recognized practical, systematic risk management tool. It enables you to identify critical actions to focus employees and resources on product safety. It applies primarily to food handlers or processors and food packaging manufacturers.

Taking a HACCP Course benefits you and your company by:

• Demonstrating compliance with regulatory and customer expectations.
• Enabling you to understand, implement, or update your own HACCP Plan.
• Increasing your confidence in food safety management.
• Facilitating prevention instead of reacting to errors or potential crises.
• Providing a clear, practical approach to food safety.
• Increasing customer confidence in the safety of your products.

Who Should Attend

HACCP Team Members, Quality Assurance or Food Safety Managers, Production, Maintenance, Research and Development Personnel from food or food packaging companies.

Developing and Implementing HACCP Plans is an introductory course appropriate for those with no prior training or experience as well as those needing a thorough HACCP refresher course.

The instructor for this course will be Cathy M. Crawford, President of HCG. Ms. Crawford is an enthusiastic trainer who has provided HACCP and other food safety training to a wide variety of businesses including meat and poultry processors, bakeries, fruit and vegetable processors/packers, and food service establishments. She has over 20 years of experience in consulting, food manufacturing, and food chemistry/microbiology laboratories.

Course Outline

Day 1

• 1HACCP History and Overview
• Quality, Good Manufacturing Practices (GMPs)
• Sanitation Standard Operating Procedures (SSOPs)
• Introduction to Microbiology
• HACCP Principle 1: Conduct a Hazard Analysis
• HACCP Principle 2: Identify CCPs in the Process
• HACCP Principle 3: Identify Critical Limits
• HACCP Principle 4: Monitoring

Day 2

• HACCP Principle 5: Corrective Actions
• HACCP Principle 6: Verification
• HACCP Principle 7: Record Keeping
• Implementing and Maintaining the HACCP Plan and System
• Review and Exam

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