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HACCP for Packing, Storage & Distribution

HACCP for Packing, Storage & Distribution

With FSMA Preventive Controls & Sanitary Transport Rules, PrimusGFS & SQF requirements

This International HACCP Alliance (IHA) approved 2-day course provides participants with the knowledge and tools to develop and implement a Food Safety Plan. Attendees engage in interactive exercises led by experienced industry professionals and learn to utilize risk-based preventive methods for identifying and controlling potential food safety hazards.

Facility Focus: Risk-based prevention relevant to produce pack-house and cold-storage facilities, including the FSMA sanitary transport requirements, is emphasized. Hazard identification and evaluation utilizes the HACCP method and is compared to FSMA regulatory requirements for the Preventive Controls Rule for Human Foods and Sanitary Transport Rule, and GFSI programs PrimusGFS and SQF.

The training highlights cGMP (21 CFR 117) requirements: personnel, plant and grounds, sanitary operations and sanitary facilities and controls, equipment, and production and process controls. Essential pre-requisite programs such as documentation, traceability and recall, allergen management, food defense, and best practices for sanitary transport are also discussed.

Completion of this 2-day (16 hour) course meets regulatory and GFSI requirements (Primus GFS, BRC, SQF, GLOBALG.A.P.) for HACCP Training and earns an IHA approved certificate. An optional exam is offered at the course conclusion.

  • Current Sessions
  • September 11-12: Bakersfield, CARegister
  •  
SCS Training Fee

Registration Fees: $695/person. Discounts apply for early bird, multiple attendee and multiple course registrations.
Fees include: instructor-led training, course materials binder, lunch (live classes) and Certificate of Completion.

Who Should Attend

Managers, supervisors, HACCP team members and employees of packing, storage and distribution facilities seeking an understanding of preventive controls, HACCP and food safety plan development.

Industries: grower/packer operations, cooling operations, cold storage and distributors.

Agenda

Day One

  • Introduction to HACCP
  • History and Impact of Food Safety
  • Food Safety Modernization Act (FSMA) Overview
  • Hazards – Chemical, Physical, and Biological
  • Current Good Manufacturing Practices (cGMPs)
  • Essential Prerequisite Programs
  • Implementing HACCP
  • Preliminary Steps to HACCP Plan Development

Day Two

  • HACCP Principles (the interactive exercises for HACCP plan development)
    • Hazard Analysis
    • Critical Control Points
    • Critical Limits
    • Monitoring Procedures
    • Corrective Actions
    • Verification (and Validation)
    • Recordkeeping
  • Review – Preliminary Steps, Principles, Preventive Controls and HACCP Comparison
  • Optional Exam / Presentation of Certificates