This 2-day HACCP training focuses on developing a preventative approach for controlling hazards and staying in compliance with new industry and regulatory requirements. It covers food safety prerequisites, GMPs and HACCP principles.
This course is International HACCP Alliance (IHA) accredited and is a prerequisite for taking GFSI level training such as SQF or BRC.
Fees:Cost varies by sign-up date and number of attendees- see registration link
Fees include: training, course materials, lunch and certificate
Participants learn how to identify and prevent food safety hazards, establish control measures, limits and monitoring procedures, write and update a HACCP plan, document and verify results, and to prepare for audits. We review and compare HACCP to the new FSMA regulatory requirements for HARPC (Hazard Analysis & Risk-based Preventative Controls).
Supervisors, managers and anyone needing to understand HACCP guidelines. Line workers will benefit as well, but we can provide a 1-day training covering GMPs and an overview of HACCP if needed.
Industries: food manufacturers, distributors, grower/packaging + fresh-cut operations, and beverage suppliers.