Food Safety Workshop: Developing and Implementing HACCP Plans

Course Description

The U.S. Food and Drug Administration (FDA) Food Code strongly recommends that all businesses that handle, distribute, or process food products develop and implement a food safety plan. The FDA has based its guidelines on the principles of Hazard Analysis and Critical Control Point (HACCP). The food industry is facing ever-tightening scrutiny from the FDA and consumers to improve food safety. As regulations against foodborne illness get tougher, the food industry must incorporate control measures into their processes and train their workers in hygiene and food safety practices.

 

What is HACCP?
Hazard Analysis and Critical Control Point (HACCP) is a practical, systematic management tool designed to ensure food safety. As food moves from the field, through the processing plant, to the table, three sources of contamination – microbial, chemical, and physical – may pose a health hazard. HACCP is a specific action plan developed to identify and control any of these hazards from entering the handling process, and to document the safety of food.

 

Why use HACCP?

HACCP is a proven, cost-effective method of maximizing product safety. It identifies critical areas of handling and demonstrates where resources should be targeted to reduce the risk of selling an unsafe product. Benefits of HACCP include the following:

  • Confidence that food safety is being effectively managed in your operation
  • Prevention planning rather than defect control to ensure product safety
  • Significant improvement in the area of product quality
  • Customer confidence in the safety of your products through documentation

 

This two-day, 16-hour course is a mixture of lecture and hands-on learning designed to provide students with an understanding of the seven principles of HACCP and how they relate to prerequisite programs. During training, participants will develop an actual HACCP plan for a sample product or process. The course schedule allows for plenty of interaction among class members and ample time for practical application questions. Training also includes discussions on upcoming changes to food safety regulations.

 

All participants in QSG’s Food Safety Workshop will receive a manual with copies of the presentations and materials used in exercises. The manual also includes scientific and regulatory details often necessary to support food safety plans. Students who successfully complete the course exam will receive a certificate that bears a seal from the International HACCP Alliance.

 

Who Should Attend
This course is appropriate for anyone looking to gain a working knowledge of HACCP, and in particular:

  • Quality Assurance managers
  • Food safety managers, auditors, and consultants
  • Production supervisors
  • Food retailers, distributors, and processors

 

Learning Objectives

During this course, students will develop an understanding of the seven principles of HACCP and how they relate to prerequisite programs. They will learn to write HACCP Plans and implement HACCP in food processing, distribution, and preparation environments.

 

Course Outline

Day One (8 hours)

Welcoming Remarks – HACCP Consulting Group, L.L.C. (HCG)
Introductions and Workshop Objectives
Workshop Agenda
HACCP History and Overview
Benefits of HACCP
USDA-HACCP Regulation
HACCP and Its Relationship to Quality, GMPs and SSOPs
Introduction to Microbiology
Food Illness/Disease
Biological, Chemical, Physical Hazards
First 6 Steps to Developing a HACCP Plan
HACCP Principle 1: Conduct a Hazard Analysis
Breakout Logistics, Group Identifications
Procedures for Breakout Session I: Development of Principle 1
Breakout Session I: Development of Principle 1
Breakout Session I: Reports
HACCP Principle 2: Identify CCPs in the Process
HACCP Principle 3: Identify Critical Limits
HACCP Principle 4: Monitoring

 

Day 2 (8 hours)
HACCP Principle 5: Corrective Actions
Procedures for Breakout Logistics Session II:
Procedures for Breakout Logistics Session II:
Development of Principles 2, 3, 4, and 5
Breakout Session II: Reports
HACCP Principle 6: Verification
HACCP Principle 7: Record Keeping
Procedures for Breakout Logistics Session III: Reports
Breakout Session III: Principles 6 and 7
Breakout Session III: Reports
Implementing and Maintaining the HACCP Plan and System
Workshop Review
Course Exam
Review of Exam and Course Evaluation

 

Course Format

16 hours
Combination lecture and classroom exercises
Available at QSG’s training facilities and on-site at your organization

 

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