HACCP for Food Manufacturers | Nebraska Manufacturing Extension Partnership

November 28 and 29, 2023 in ALLIance, ne HACCP for Food MANUFACTURERS

Background

The Hazard Analysis and Critical Control Points (HACCP) system is the universal language of food safety management. This course will provide participants with knowledge and tools to develop and implement HACCP plans applicable to their industry. The course content follows the approved curriculum of the “International HACCP Alliance” and is a combination of lectures, videos, and hands-on activities over two full days.

Who Should Attend?

QA/QC, sanitation, and production personnel in facilities that manufacture food products
Regulatory personnel tasked to evaluate HACCP plans and practices for the food industry
Any individual interested in learning about the application of HACCP principles to food processing.

Course Outline

Introduction to Food Safety and the HACCP System

HACCP Federal Regulations

Food Safety Hazards

Good Manufacturing Practices

Sanitation

HACCP Preliminary Steps

Hazard Analysis & Preventive Measures

Identification of Critical Control Points

Establishment of Critical Limits

Monitoring Critical Control Points

Establishing Corrective Actions

HACCP Verification

Recordkeeping Procedures

Validation of Food Safety Controls

HACCP Implementation

Food Safety Audits and Inspections

Sources of Information

Benefits of Attending

Participants will gain an understanding of HACCP regulatory requirements (USDA-FSIS regulations), HACCP plan development, and HACCP system implementation. The course has multiple opportunities for discussion and ample time allocated for questions, examples, and case studies. At the end of the course, participants will receive proof of course completion with the seal of the International HACCP Alliance.

Time:

November 28 and 29, 2023

8:30 am to 4:30 pm both days

Location:

Box Butte County Extension, 415 Black Hills Ave, Alliance, NE 69301

Cost:

$450/Person. Registration fee includes printed materials, lunch and morning and afternoon snacks on both days as well as a certificate with the seal of the International HACCP Alliance.

Course Policies:

To successfully complete the course and receive a certificate of training, participants must be present for the entire delivery and actively participate in the exercises.
If a participant misses portions of the course, his/her/their certificate will not be issued.
The Nebraska Extension educational programs abide with the nondiscrimination policies of the University of Nebraska–Lincoln and the United States Department of Agriculture. Walk-ins are not permitted.
Participants must register in advance.

Registration

Course capacity is 15.

For more information, please contact the instructor

Byron Chaves-Elizondo