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Hazard Analysis and Critical Control Points (HACCP)

Dates and Location:

May 1-2, 2019
May 1-2, 2019 8:00am-5:00pm (CST)

Lane Agri-Park
315 John R. Rice Blvd
Murfreesboro, TN 37129

Complete Course $600.00

This course has been designed as a basic introduction to the HACCP principles and concepts for food manufacturers in the meat and poultry industry. Participants will also be able to apply these principles during training so they can be fully understood and implemented in their facilities. This two-day course includes regulation understanding of HACCP, examples within the industry, and hands on training in small working groups utilizing principles learned.

Day 1
• Registration
• Course and Instructor Introduction
• Role of HACCP in Food Manufacturing
• HACCP Prerequisite Programs: GMPs, SOPs, and SSOPs
• Microbiological Hazards
• Chemical and Physical Hazards
• Defining the Product, Process and Hazard Analysis (HACCP Principle 1)
• Breakout Group- Hazard Analysis
• Breakout Group Hazard Analysis Reports

Day 2
• Distinguishing Critical Control Points (CCPs) from Process Control Points (HACCP Principle 2)
• Breakout Group- Determining CCPs
• Breakout Group CCP Reports
• Determining Critical Limits, Monitoring Methods and Corrective Actions (HACCP Principles 3, 4, and 5)
• Breakout Group- Critical Limits, Monitoring, and Corrective Actions
• Breakout Group Critical Limits, Monitoring, and Corrective Actions Report
• Verification Procedures -Record Keeping
• (HACCP Principle 6)
• Breakout Group – Verification/Record Keeping
• Breakout Group Verification/Record Keeping Report
• HACCP Validation (HACCP Principle 7)
• Review and Study for Exam
• Exam
• Measuring the Effectiveness of your HACCP Program
• Test Results, Q&A, HACCP Certificates

Stock number:FST-I121000010HACCP Price:$600.00

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