This two-day training educates individuals in the principles of HACCP and methods to develop, implement, and maintain a HACCP plan for their operations. This training is accredited by the International HACCP Alliance. Participants will receive a certificate of completion bearing the gold seal of the International HACCP Alliance.
We offer these classes in either English or Spanish.
What Is Covered In Our Training?
The Five Preliminary Steps of HACCP
- Assemble the HACCP team
- Describe the food and its distribution
- Describe the intended use and consumers of the food
- Develop a flow diagram which describes the process
- Verify the flow diagram
The Seven Principles of HACCP
- Hazard analysis
- Determine the Critical Control Points (CCP’s)
- Establish critical limits
- Establish monitoring procedures
- Establish corrective actions
- Establish verification procedures
- Establish record-keeping and documentation procedures
Additional Topics Covered
- HACCP and Regulatory Agencies
- Managing of HACCP plans as an integral part of the operations
- Training
- HACCP team member responsibilities
- HACCP plan review and update
How Is Our Training Delivered?
- This is an instructor led class with hands on learning, exercises, and class discussion.
- In our exercises we utilize the participants own products and processes and walk them through the development of a HACCP plan.
- Participants are encouraged to take notes and ask questions.
- A quiz to ensure understanding of the training material delivered is administered at the end.
- A certificate of completion is issued upon successful completion of the two-day training.
