HACCP for Food Manufacturers

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

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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. 


    November 28 and 29, 2023

    8:30 am to 4:30 pm both days


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


    $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.


    Course capacity is 15.

    For more information, please contact the instructor


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