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2 Day, Food Safety Workshop on: Developing and Implementing HACCP Plans

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2 Day, Food Safety Workshop on: Developing and Implementing HACCP Plans

On-site Workshops are available

Available Dates:
No Dates Currently Available

Cost:
$595 Members
$679 Non-Members


Download the Flyer (33 KB .doc File)

 

There are no dates currently scheduled.
Please contact us for more information regarding upcoming workshops.

2- DAY, FOOD SAFETY WORKSHOP ON:

DEVELOPING AND IMPLEMENTING HACCP PLANS

Location: QSG Training Center, 10 Centennial Drive, Peabody, MA 01960
Course Fee: $595 QSG Members/$679 Non-Members
The fee includes the HACCP Manual and all learning materials.
Breaks and Lunch included.

Download the Flyer (33 KB .doc File)

Are you ready for the future?
The U.S. Food and Drug Administration (FDA)’s Food Code strongly recommends that all businesses which handle, distribute or process food products develop and implement a food safety plan. The FDA has based its guidelines on the principles of Hazard Analysis and Critical Control Point (HACCP). The food industry is facing ever-tightening scrutiny from the FDA and consumers to improve food safety. Be prepared!

As regulations against foodborne illness get tougher, the food industry must incorporate control measures into their processes and train their workers in hygiene and food safety practices.

What is HACCP?

Hazard Analysis and Critical Control Point or HACCP is a practical, systematic management tool designed to ensure food safety. As food moves from the field through the processing plant to the table, three sources of contamination - microbial, chemical and physical - may pose a health hazard. HACCP is a specific action plan developed to identify and control any of these hazards from entering the handling process, and to document the safety of food.

Why use HACCP?

HACCP is a proven, cost-effective method of maximizing product safety. It identifies critical areas of handling and demonstrates where resources should be targeted to reduce the risk of selling an unsafe product. What are the benefits of HACCP? They include the following:

1) Confidence that food safety is being effectively managed in your operation;
2) Prevention planning rather than defect control to ensure product safety;
3) Significant improvement in the area of product quality;
4) Customer confidence in the safety of your products through documentation.

In this two-day class, you’ll receive instruction in the seven principles of HACCP, how they relate to prerequisite programs, and how to write HACCP Plans and implement HACCP in food processing, distribution and preparation environments.

The class is a mixture of lecture and hands-on learning. By the end of the course, you will have written an actual HACCP plan for a fictitious product or process. The schedule allows for plenty of interaction among class members, and lots of time for questions.

Below is the workshop outline:

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Seminar Outline

Day 1 (8:30 am - 5:00 pm)

Introductions and Workshop Objectives
Workshop Agenda
HACCP History and Overview
Benefits of HACCP
USDA-HACCP Regulation
HACCP and Its Relationship to Quality, GMPs and SSOPs
Introduction to Microbiology
Food Illness/Disease
Biological, Chemical, Physical Hazards
First 6 Steps to Developing a HACCP Plan
HACCP Principle 1: Conduct a Hazard Analysis
Breakout Logistics, Group Identifications
Procedures for Breakout Session I: Development of Principle 1
Breakout Session I: Development of Principle 1
Breakout Session I: Reports
HACCP Principle 2: Identify CCPs in the Process
HACCP Principle 3: Identify Critical Limits
HACCP Principle 4: Monitoring
Day 2 (8:30 am - 5:00 pm)

HACCP Principle 5: Corrective Actions
Procedures for Breakout Logistics Session II:
Procedures for Breakout Logistics Session II:
Development of Principles 2, 3, 4, and 5
Breakout II: (Continued)
Breakout Session II: Reports
HACCP Principle 6: Verification
HACCP Principle 7: Record Keeping
Procedures for Breakout Logistics Session III: Reports
Breakout Session III: Principles 6 and 7
Breakout Session III: Reports
Implementing and Maintaining the HACCP Plan and System
Workshop Review
Course Exam
Review of Exam and Course Evaluation

   

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