TBDPrinciples of HACCP for Food Manufacturers
Description
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.
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
Participants will gain an understanding of HACCP regulatory requirements (FDA and USDA-FSIS), 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.
Dates, Cost & Location
This course will be taught over 2 day sessions .
111 Food Innovation Center
1901 N. 21 St. Lincoln, NE 68588
Registration cost is $450/person and includes electronic materials.
Registration
TBD
8:30 p.m. to 4:30 p.m.
Cost is $450 per person. Registration fee includes printed materials, lunch, morning and afternoon snacks on both days, as well as a certificate with the seal of the International HACCP Alliance.. All payments must be received before the start of the course.
Course capacity is limited to 12 people.
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.
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.