IEH Academy

HACCP Training

Course details

Virtual & On-Site Training

599.00

16 hrs.

Dr. Gene Bartholomew

Comprehensive food safety plans are imperative to protect the consumer, the brand, and the food processor’s future. HACCP is a fundamental approach to food safety required by all regulatory entities. This two-part instructor-led virtual training gives participants the knowledge to contribute in a meaningful way to the implementation of a successful Food Safety Plan.

Benefits and Learning Objectives

HACCP is a fundamentally scientific approach to food safety standards. Not everyone in a facility needs to be able to write a complete HACCP plan, and therefore go through a HACCP certification course. However, everyone in a food facility should understand the fundamental principles behind the identification of all inputs to a manufacturing process and the hazards that are likely to be introduced, increased, or controlled during the process.

Participants in this course will learn all of the components required in a comprehensive Food Safety Plan, and understand how Prerequisite Programs set the foundation for a Food Safety Plan.

Additionally, participants will learn to:

  • Familiarize oneself with listing process steps and associated inputs and outputs.
  • Know the 3 categories of foodborne hazards and relate them to their process.
  • Determine where Critical Control Points are required in the process.
  • Understand what Critical Limits are and how they are derived.
  • Recognize the importance of monitoring and record-keeping.
  • Know the difference and importance of Validation and Verification.

Agenda

  1. Origination and purpose of HACCP
  2. Review of the entire food safety program
  3. Importance of prerequisite programs
  4. The 5 preliminary steps of HACCP
  5. The 7 principal steps of HACCP
  6. The types of hazards typical in food production
  7. Examples of forms used in HACCP programs.
  8. Food Safety Plan update requirements
  9. Comparison of HACCP and FDA’s Preventive Controls for Food (FSMA) requirements

Who Should Take this Course?

  • All HACCP Team members
  • Personnel involved in monitoring and recordkeeping of food safety functions.
  • Team members are involved in support of GFSI accreditation.
  • Lead Operators
  • Purchasing
  • Product R&D
  • Maintenance Supervisors
  • Shipping and Receiving Management
  • Sanitation Lead individuals

Registration and Payment

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

Meet the Instructor

Dr. Gene Bartholomew