This course is designed as a two day, interactive, introductory level course based on Codex Alimentarius Food Hygiene Principles that follow the 5 Preliminary Steps and 7 Principles of HACCP. Students will learn the relationship between HACCP, Food Safety, FSMA, and GFSI requirements and then apply the learnings to build a model HACCP/Food Safety Plan to reinforce their learnings.
Food safety managers, food safety auditors, quality assurance teams, regulatory affairs personnel, supervisors, HACCP team, or anyone who is interested in learning more about HACCP.
- Food Safety Laws and the Origin of HACCP
- HACCP vs. Food Safety
- Codex Alimentarius HACCP
- cGMPs & Prerequisite Programs as a foundation for HACCP
- Identify & Control Food Safety Hazards
- 5 Preliminary Steps of HACCP
- 7 Principles of HACCP
- Verification, Validation and Implementation of Effectiveness
- HACCP Plan Maintenance
- Exercises to build a model HACCP Plan
A certificate of attendance will be provided by FoodChain ID for those participants who attend and participate in the full training course.
With an MBA from Loyola University Maryland and a BS in Environmental Studies from Towson University in Maryland, Christina has over 40 years experience in the Manufacturing, Quality and Food Safety Arenas.
Christina utilizes her extensive experience and skills to assist facilities in developing and strengthening their food safety and food quality systems with a focus on team involvement. Teaching and continuous improvement are passions of Christina.