Description
The 16 hour Advanced HACCP Course is a accredited through the International HACCP Alliance and focuses on the analysis of a Hazard Analysis and Critical Control Points Food Safety System at a site. This course helps students use effective analytical tools to take a deeper dive into their HACCP Food Safety systems to ensure they have the right hazards identified, the right critical control points established and the effective supporting programs with the right controls in place to effectively protect and prevent food safety issues.
Click here to view the course agenda. All times in Central.
Prerequisites: Students MUST have already completed an introductory HACCP course in order to enroll in to this course. Students must submit a copy of their HACCP certificates to margaret.ciaccio@mxns.com.
Note: Students must attend and participate in ALL of the live sessions in order to earn their certificate. Sessions will not be recorded.
Requirements:
- Computer with camera and microphone
- Strong internet connection
- Proof of completion of HACCP training
Instructor
Tedd Wittenbrink, Technical Director, Mérieux NutriSciences
Tedd has more than 30 years of management experience in the food industry. He is an American Society for Quality Certified Quality Auditor and has a proven track record in developing and implementing Food Safety / Quality Assurance Programs. His employment history includes tenures with Beatrice Foods, Hawthorn Mellody Farms Dairy, and Borden Inc. During his career, he has held positions of QC Manager, Director of Quality, and Corporate Quality Assurance Manager.
Click here for information about our cancellation policy.
A minimum of 5 students is needed to run this course.
Objectives
- Learn how to utilize analytical tools to determine if a HACCP plan has the right hazards identified and correctly presents the risks associated with the hazards identified in that plan.
- Discover the methods used to analyze and re-assess the HACCP Plan to ensure the overall plan effectively controls the hazards identified.
- Explore the steps in analyzing the controls for hazards to ensure they are scientifically and technically valid, the correct decision was made for critical limits and the most effective methods for verifying the HACCP system is being followed.
- Review various internal and external audit reports to gather the data necessary to evaluate the effectiveness of the HACCP system and to document modifications to the HACCP System.
Certificate
By completing/passing this course, you will attain the certificate Merieux NutriSciences' Advanced HACCP Completion Certificate
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