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.
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
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.
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.
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.