Two HACCP training courses are offered. One focuses on FSIS requirements and the second focuses on FDA requirements. Both courses are accredited by International HACCP Alliance. A manual is provided for the course you select. The manual includes supporting materials, regulatory references and sample prerequisite programs.
A certificate including the International HACCP Alliance seal is provided upon completion of the course and a score of 75% – 100% on the exam.
Example of material covered:
- Introductions and Workshop Objectives
- HACCP History and Overview
- Benefits of HACCP
- HACCP and Its Relationship to Quality, GMPs, SPSs and SSOPs
- Introduction to Microbiology
- Food Illness/Disease
- Biological, Chemical, Physical Hazards
- First 6 Steps to Developing a HACCP Plan
- HACCP Principle 1: Conduct a Hazard Analysis
- Breakout Logistics, Group Identifications
- Breakout Session I: Development of Principle 1
- Breakout Session I: Reports
- HACCP Principle 2: Identify CCPs in the Process
- HACCP Principle 3: Identify Critical Limits
- HACCP Principle 4: Monitoring
- HACCP Principle 5: Corrective Actions
- Breakout Session II: Development of Principles 2, 3, 4 and 5
- Breakout Session II: Reports
- HACCP Principle 6: Verification
- HACCP Principle 7: Record Keeping
- Breakout Session III: Development of Principles 6 and 7, Master spreadsheetWorkshop Review
- Breakout Session III: Reports
- Implementing and Maintaining the HACCP Plan and System
- FSIS HACCP Regulations
- Course Exam
- Review of Exam and Course Evaluation
- Adjourn