Principles of HACCP for Food Manufacturers - ONLINE
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 to meat and poultry.
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.
WHEN:
TBA. Not currently scheduled.
WHERE:
Remote. Zoom link will be shared after registration.
COST:
$450.00/person. 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:
To successfully complete the course and receive a certificate of completion, participants must be present for the entire delivery and actively participate in the exercises. If a participant misses portions of the course, his/her certificate will not be issued.
Sponsored by:
