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 two 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.
Click here to view the course agenda.
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 working camera and microphone
- Strong internet connection
Click here for information about our cancellation policy.
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
Certificate
By completing/passing this course, you will attain the certificate Merieux NutriSciences Practical HACCP for Food Processors Virtual Course
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