Overview
The Basic HACCP workshop is an intensive two-day course (16 hours) focused on the philosophy and principles of the Hazard Analysis and Critical Control Point (HACCP) System. This course will equip participants with the knowledge and skills necessary to implement HACCP effectively within their organization. The training curriculum is based on the guidance provided in the March 20, 1992 National Advisory Committee on Microbiological Criteria for Foods HACCP document, along with subsequent revisions and aligns with the intent and requirements of the USDA, FSIS HACCP regulation.
Throughout the workshop, participants will engage in practical exercises and discussions that will enable them to develop up to 30% of their HACCP plan during class.
Key Benefits
- Comprehensive Understanding: Gain insight into the core principles of the HACCP system and its importance in food safety management.
- Hands-On Experience: Participate in practical exercises to develop a HACCP plan relevant to your organization.
- Regulatory Compliance: Understand how HACCP aligns with USDA and FSIS regulations to ensure your organization meets food safety standards.
- Specialized Classes: Opportunities to further enhance your knowledge through Advanced HACCP and Recall Management workshops.
Course Objectives
- Understand the principles and philosophy of the HACCP system
- Learn the steps necessary to conduct a thorough hazard analysis
- Develop critical control points and monitoring procedures
- Gain skills to create and implement an effective HACCP plan
Duration
Certification
Participants will receive a course completion certificate upon successful completion.