October 17, 2017 / October 18, 2017 - 08:30 / 16:30


$930 + HST

Registration Deadline: October 3, 2017

The HACCP system, comprised of the HACCP prerequisite programs, the HACCP plan, and reassessment, is a preventive approach to food safety. Establishing control of identified hazards at critical control points during manufacture ensures safe production of food. The development of a HACCP plan requires a comprehensive review of the product line in order to complete a hazard analysis, determine critical control points, set critical and operating limits, and establish procedures for monitoring and deviation with accurate validation and verification processes and record keeping.

At the end of the program, you will be able to:

Discuss food safety, food quality, global food safety standards and prerequisite programs as building blocks for HACCP
Apply the Codex 12 steps to HACCP to develop and maintain your HACCP plan
Differentiate between physical, chemical and biological hazards
Conduct a hazard analysis and utilize the HACCP decision tree to identify critical control points
Who Should Attend?

Food Safety Personnel
Global Food Safety Coordinators & Managers
HACCP Coordinators
HACCP Team Members
Ingredient Suppliers
Laboratory Personnel
Operations, Maintenance and Sanitation
Owners/Operators of Food Businesses
Plant Managers and Supervisors
Product Development Managers and Personnel
Production Managers and Supervisors
Public Health Inspectors
QA/QC Managers, Technicians & Supervisors
Quality Auditors

A good working knowledge of GMPs is esstial. HACCP II is an examinable program. This program is recognized by the International HACCP Alliance.

Trainer: Wendy Harvie, Perennia

Please note all courses are taught by NSF International certified instructors and are offered in partnership with NSF Training & Education Services.

Please click on the link for further information or to register.