Advanced HACCP for Food Safety

Course Description
This “Advanced HACCP for Food Safety” course is designed for individuals seeking an in-depth understanding of HACCP, its role within a management system, and its implementation within a food business. This three-day course provides a detailed overview of the 7 Principles of HACCP, the twelve steps for implementation, HACCP requirements within regulated industries and how implementing a HACCP program can help organizations build in the basic fundamentals to achieve the provision of safe food. Students will gain a detailed understanding of HACCP principles which can be applied to specific commodities such as meat, processed foods, beverages, etc. This course is also beneficial for students interested in how the principles of HACCP can be applied to non-food industries such as the manufacture of packaging goods, food additives, etc. Participants are led by an experienced instructor and are asked to complete exercises to solidify understanding of the principles of HACCP as applicable to their organizations, and will participate in the development of a HACCP plan. This course has been accredited by the International HACCP Alliance by BSI (“accredited provider”).

Learning Objectives

Understand the Basic Concepts of HACCP
Apply the 7 Principles of HACCP
Understand How HACCP is Integrated into Formal Management Systems for the Food Industry
Review Good Manufacturing Practices
Identify and Control Hazards
Recognize and Discuss the Principles of HACCP
Implement a HACCP Plan
Maintain a HACCP Plan
Recognize Regulatory Issues Impacting the Implementation of HACCP Systems
Establish a Working HACCP Plan

Course Materials
Students receive course materials including:

Recommended International Code of Practice: General Principles of Food Hygiene (Codex Alimentarius)
Hazard Analysis and Critical Control Point Principles and Application Guidelines (NACMCF)

Who Should Attend

Anyone who may be involved in the support or implementation of HACCP or a HACCP-based food safety or quality management system
Senior management investigating the benefits of HACCP
Managers or other personnel new to their roles where operating HACCP is required
Food safety auditors and consultants

Course Duration: 3 Days

Prerequisite
This course is designed for individuals with little or no previous knowledge of HACCP. Some knowledge of food safety would be beneficial.

Course Logistics
On day 3, there is a written exam. Certificates of successful completion are provided for students who exceed a 75% on both the continual evaluation and the exam.

Price: $12,500 (for up to 15 people)

Public Course: $1,095 per person