HACCP Training

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