HACCP For Food Processors (December)

$799.00

Dates:          December 7-8, 2021
Time:           
8:30 AM – 5:00 PM  CST Daily
Location:    Virtual via Zoom

HACCP for Food Processors 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.

The course is taught in a virtual classroom over two days, with opportunities for interaction with the instructor. The enrollment will be limited in number to allow for student learning.

Description

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.

Intended Audience: 

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.

Course Outline: 

  • 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


Participant Certificate:

A certificate of attendance will be provided by FoodChain ID for those participants who attend and participate in the full training course.

Instructor: 

Christina Petrlik-Siegel

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.