Description
This 16 hour course is accredited by the International HACCP Alliance and teaches attendees how to develop, implement and manage HACCP plans. Taught over three days, this essential course covers the basics of how to develop and implement a food safety system using the Hazard Analysis and Critical Control Points process to improve their food safety system throughout the company’s production operation. Topics include Introduction to HACCP principles, Prerequisite programs, Conducting a hazard analysis, and Identification of critical controls. Upon successful completion of the course and final exam, students will earn a certificate of completion with the HACCP Alliance Gold Seal.
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Note: This course will be in person in Chicago, IL.
Instructor
Amanda Lockwood, Technical Manager, Mérieux NutriSciences
Amanda has worked in multiple food sectors in quality and food safety management. She has experience in creating, implementing and managing programs that fulfill FSMA, PMO, and Seafood HACCP requirements. She has worked with companies to implement GFSI requirements.
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A minimum of 5 students is needed to run this course.
Objectives
- Understand the basic concepts and strategies of developing a food safety system based on the principles of Hazard Analysis and Critical Control Points (HACCP)
- Discover how to perform a more effective hazard analysis of incoming materials and the processes within your facility to identify the biological, chemical (including allergen and radiological) and physical hazards and to determine the risks associated with those hazards
- Explore how to establish and document critical control points set up to prevent, eliminate or reduce the identified hazards found in the hazard analysis
- Learn how to maintain an established HACCP based food safety system through effective validation and verification activities
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