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HACCP and GAP for Produce Distribution Operations

HACCP Training (Spanish)

Food Safety Plan Development

This one or two-day HACCP training course focuses on developing a preventative approach for controlling potential hazards and for staying in compliance with new industry and regulatory requirements. The interactive activities help build knowledge and awareness of each person's responsibility.

Food safety prerequisites, GMPs and HACCP principles and activities are covered and meet the International HACCP Alliance requirements.

  • Current Sessions
  • None currently scheduled
SCS Training Fee

Fees: Cost varies by 1 or 2 day course, sign-up date and number of attendees- see registration link
Fees include: training, material binder, lunch and certificate

Course Highlights

Participants will take part in interactive activities and gain practical knowledge on 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 audits.

Course Options

Day 1 - Prerequisite HACCP Training - Learn the foundation for a HACCP-based food safety management system. This course is considered prerequisite and/or complementary to the HACCP Manager Training course, and covers basic food pre-requisites and introduction to HACCP(basic certificate of attendance, not IHA accredited).

Day 2 - HACCP Manager Training - Customized to your industry. This can be a "refresher" training, plus a more in-depth HACCP training. Based on the attendee mix, our instructor will highlight issues of importance to your industry(meat, produce, production, etc.)

Take either one day or two day course. The 2-day training meets IHA requirements for 16 hours of training and is a pre-requisite for taking SQF or other GFSI courses.

Agenda

Day One

  • HACCP History, overview and company responsibilities
  • Pre-requisites/GMPs: worker health and hygiene, microbial hazards and testing options, facility sanitation and more.
  • Physical, chemical, and biological hazards
  • How to implement and maintain the plan - SOPs, SSOPs, documentation
  • Cross Contamination issues and allergens
  • Choosing the Right Cleaner/Sanitizer for surfaces
  • Interactive workshop
  • Introduction to the 7 HACCP Principles and 12 steps of risk analysis
  • Certification Exam (optional)

Day Two

  • How to build your own SOPs
  • Verification and Validation, testing as a validation tool
  • Auditing Yourself & Vendors, and corrective actions
  • HACCP exercises - develop a HACCP Plan for a specific product or commodity.
  • Certification Exam

Who Should Attend

Day 1- Line workers; Day 2 - Supervisors, managers; Both days - anyone needing to understand the full requirements of implementing a HACCP plan, plus those needint the IHA Accreditation for a 2-day training.

Industries: food manufacturers, packaging, distributors, fresh-cut operations and beverage suppliers.