IEH Academy

Elements of HACCP for Food Processors

Course details

Self-Paced eLearning

99.00

2 Hours

Dr. Gene Bartholomew

Controlling food safety risks is a critical task for all food producers and processors. Extensive evidence and regulatory adoption have shown the system known as Hazard Analysis Critical Control Point (HACCP) is a fundamentally sound way to develop a food safety process. The HACCP system is based on five preliminary tasks and seven principles. This course is designed to provide the tools to help trainees become important partners in the food safety system.

Benefits and Learning Objectives

This short course provides the basics behind food safety control systems to the extent that trainees will be valuable team members on the food safety team and will recognize and help ameliorate food safety hazards throughout the entire production process, from receiving of materials through to shipment of goods. This course is designed to provide the tools to help trainees become important partners in the food safety system.

  • What are food allergens?
  • Why are they important for a food processor to control?
  • What happens when allergen control fails?
  • What are the roles all employees play in ensuring allergen safety?
  • What are the components of a complete Allergen Control Plan?
  • Why is label verification so critical?
Elements of HACCP for Food Processors
Elements of HACCP for Food Processors
Elements of HACCP for Food Processors
Elements of HACCP for Food Processors

Agenda

Students will progress through a series of modules that address the following subject matters:

  • Origination and purpose of HACCP
  • Review of the entire food safety program
  • Importance of prerequisite programs
  • The five preliminary steps of HACCP
  • The 7 principal steps of HACCP
  • The types of hazards typically encountered in food production
  • Examples of forms used
  • Need for constant updating of the HACCP plan
  • Comparison of HACCP-based and Preventive Controls Food Safety Plans

Who Should Take This Course?

The intended audience for this course includes:

  • Facility/corporate management
  • All HACCP team members
  • All personnel involved in monitoring and recordkeeping important food safety functions
  • All team members involved in support of GFSI accreditation schemes, lead operators, purchasing, product R&D, maintenance supervisors, shipping and receiving management
  • Sanitation leads

Registration and Payment

To register for this course, please visit our training portal.

Meet the Instructor

Dr. Gene Bartholomew