HACCP For Food Processors (Feb)

$799.00

Dates:          February 8 to 9, 2022
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: 

Denise Webster

Denise Webster is a food scientist with over 25 years of experience in food manufacturing and protecting brands. Denise has developed and implemented food safety and quality systems within a wide range of product categories and companies.