Registration deadline: August 31st, 2018
The HACCP method underlies all food safety programs, including GFSI schemes, and is a preventive approach to food safety. This course introduces the concepts of HACCP and focuses on the methodology of building a HACCP plan on a solid foundation using robust prerequisite and GMP programs. Understanding the HACCP method empowers you to identify and control food safety hazards, and supports a robust food safety culture. In this course you will gain the knowledge, confidence and skills to apply the Codex 12 steps to HACCP to develop, implement and maintain a HACCP-based food safety management system.
The course satisfies the HACCP training requirement for Global Food Safety Initiative (GFSI) benchmarked standards (BRC, SQF, FSSC 22000, etc.) and utilizes group activities and exercises to promote understanding of key concepts for implementing and maintaining a HACCP-based food safety management system.
At the end of the program, you will be able to:
Who Should Attend?
- Apply the Codex 12 steps to HACCP to develop and maintain your HACCP plans
- Construct and verify a process flow diagram
- Differentiate between physical, chemical and biological hazards
- Conduct a hazard analysis and utilize the HACCP decision tree to identify critical control points
- Determine control measures for identified significant hazards
- Identify critical limits, monitoring methods and corrective actions
- Verify the HACCP plan
Food Safety Personnel
Food Service Managers and Personnel
Global Food Safety Coordinators and Managers
HACCP Team Members
Operations, Maintenance and Sanitation
Owners / Operators of Food Businesses
Plant Managers and Supervisors
Product Development Managers and Personnel
Production Managers and Supervisors
QA / QC Managers, Technicians and Supervisors
R&D Managers and Personnel
Trainer: Shelly MacDonald, Perennia
Please note all courses are taught by NSF International certified instructors and are offered in partnership with NSF Training & Education Services.
A light lunch will be provided.
For further information or to register visit the link provided.
If you have any questions, please contact Helen Arenburg by the email or phone number indicated.