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.
HACCP is a fundamental 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 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.
This two day 16 hour course will cover the following:
• Origination and purpose of HACCP
• Review of entire food safety program
• Importance of prerequisite programs
• The 5 preliminary steps of HACCP
• The 7 principal steps of HACCP
• The types of hazards typical in food production
• Examples of forms used in HACCP programs.
• Food Safety Plan update requirements
• Comparison of HACCP and FDA’s Preventive Controls for Food (FSMA) requirements
• All HACCP Team members
• Personnel involved in monitoring and recordkeeping of food safety functions.
• Team members involved in support of GFSI accreditation.
• Lead Operators
• Purchasing
• Product R&D
• Maintenance Supervisors
• Shipping and Receiving Management
• Sanitation Lead individuals
Course schedule provided in training portal.
To Register for this Course, please visit our training portal.
Vice President, Technical Services – IEH Laboratories & Consulting Group
Dr. Gene Bartholomew joined IEH as Vice President of Technical Services in 2019. He earned an M.S. and Ph.D. in microbiology from Cornell University and a B.S. in biology from Bucknell University. Dr. Bartholomew began his professional career at International Paper in 1983 as a research scientist. During his 15 years there, he commercialized and validated an aseptic packaging system, managed a beverage pilot plant and its laboratory, started taste panel testing for the company, and advanced to manage several product development groups. Dr. Bartholomew then joined Smithfield Foods Packaged Meats. He started in the John Morrell Group as the corporate director of food safety for 7 meat processing and slaughter facilities and 1 spice plant. He later took on the role of Senior Director of Corporate Food Safety, during which he was responsible for 14 meat processing plants and several FDA-regulated plants. Throughout his 20-year career at Smithfield, he led HACCP plan design and validation, thermal processing, regulatory compliance, sanitation, allergen control and environmental pathogen monitoring. He also managed a corporate microbiology laboratory and its accreditation, and has certifications in HACCP training, BRC and SQF schemes, and is a Preventive Controls Qualified Individual. Dr. Bartholomew was a founding member of the North American Meat Institute Listeria Control Workshop and has taught numerous courses to members of the food industry.
To learn more about HACCP Principles & Application Guidelines, visit the FDA website:
As a welcome gift, we're offering a FREE course, Introduction to Microorganisms. Learn about microbes and the critical role they play in food production, and gain the knowledge required to assist with programs that guard against shelf-life failures and foodborne illnesses.
