Description This course is designed for individuals seeking an in-depth understanding of HACCP, its role within a management system, and its implementation within a food business. The three-day course provides a detailed overview of the 7 Principles of HACCP, the twelve steps for implementation, HACCP requirements within regulated industries, and how implementing a HACCP program can help organizations build in the basic fundamentals to achieve the provision of safe food.
Students will gain a detailed understanding of HACCP principles which can be applied to specific commodities such as meat, processed foods, and beverages. This course is also beneficial for students interested in how the principles of HACCP can be applied to non-food industries, such as, the manufacture of packaging goods and food additives. Participants are led by an experienced instructor and are asked to complete exercises to solidify their understanding of the principles of HACCP as applicable to their organizations, and will participate in the development of a HACCP plan.
This BSI course has been accredited by the International HACCP Alliance. T here is a written exam on the third day. Certificates of successful completion are provided for students who exceed a 75% on both the continual evaluation and the exam.
Larry Whittington is the instructor
for all the highlighted classes.
Objectives
Understand the Basic Concepts of HACCP
Apply the 7 Principles of HACCP
Understand How HACCP is Integrated into Formal Management Systems for the Food Industry
Review Good Manufacturing Practices
Identify and Control Hazards
Recognize and Discuss the Principles of HACCP
Implement a HACCP Plan
Maintain a HACCP Plan
Recognize Regulatory Issues Impacting the Implementation of HACCP Systems
Establish a Working HACCP Plan
Materials Students receive course materials including:
Recommended International Code of Practice: General Principles of Food Hygiene (Codex Alimentarius)
Hazard Analysis and Critical Control Point Principles and Application Guidelines (NACMCF)
Audience This course is intended for a nyone who may be involved in the support or implementation of HACCP or a HACCP-based food safety or quality management system. For example, senior management investigating the benefits of HACCP, managers or other personnel new to their roles where operating HACCP is required, and food safety auditors and consultants.
Prerequisite This is an introductory course designed for individuals with little or no previous knowledge of HACCP. It is recommended students take this course before our other Food Safety courses.
Duration The course is taught as a three-day class. The hours are 8:00 AM to 5:30 PM each day.
Fee The class is $1095 per student. To confirm your enrollment, pre-payment will be required.
Contact If you have any questions about this course,
please call us at 770-517-7944 or send an e-mail to Larry@WhittingtonAssociates.com.
