HACCP For Food Processors

$799.00

Dates:         August 10-11, 2021
Time:         
8:30 AM – 5:00 PM Central Time 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, along with the IHA gold seal will be provided by FoodChain ID for those participants who attend and participate in the full training course.

Instructor: 

Jose Sabal

Consultant, instructor and auditor for the food and beverage industry worldwide, providing effective solutions in analyzing the risk of hazards, improving process efficiency, effective personnel training, verification and validation of food safety systems among other services.  Understanding and effectively implementing the “food safety principles” is a critical task to any company in the food industry for achieving control over hazards and any other source of adulteration.