This event has been cancelledVirtual 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 foundational knowledge and tools to develop and implement HACCP plans applicable to a variety of industries and commodities. The course content follows the approved curriculum of the “International HACCP Alliance” and is a combination of lectures and hands-on activities over 16 hours of class-contact time.
Who Should Attend?
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QA/QC, sanitation, and production personnel in facilities that manufacture or process food, meat and poultry products, or food ingredients;
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Regulatory personnel tasked to evaluate HACCP plans and practices for the food industry; and
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Any individual interested in learning about the application of HACCP principles.
Course capacity is 12.
About the Principles of HACCP course:
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 the sanitation and HACCP regulatory requirements, 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.
NON-DISCRIMINATION STATEMENT:
Extension is a Division of the Institute of Agriculture and Natural Resources at the University of Nebraska-Lincoln cooperating with the counties and the United States Department of Agriculture. The University of Nebraska-Lincoln Extension educational programs abide with the nondiscrimination policies of the University of Nebraska-Lincoln and the United States Department of Agriculture. The University of Nebraska does not discriminate based on race, color, ethnicity, national origin, sex, pregnancy, sexual orientation, gender identity, religion, disability, age, genetic information, veteran status, marital status, and/or political affiliation in its programs, activities, or employment.
WHERE:
Remote. Zoom link will be shared after registration.
COST:
$495.00/person. Registration fee includes electronic materials as well as a certificate with the seal of the International HACCP Alliance. Limit of 12 participants. All materials will be shared electronically. Certificates of Course Completion will be mailed after the course.
INSTRUCTOR:
Byron D. Chaves, PhD.
Assistant Professor and Food Safety Extension Specialist Department of Food Science and Technology
University of Nebraska-Lincoln
byron.chaves-elizondo@unl.edu
(402) 472 2196
COURSE POLICY:
- Please note that you need a tablet or larger device to connect to this course. Given the interactive nature of the course, cell phone screens are too small to be able to capture all the information and participate actively. Additionally, I will request that your camera showing your face be on for the majority of the course. Lastly, please make sure you have adequate audio so that you can hear others and we can hear you as clearly as possible.
- 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.
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