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HACCP and GAP for Produce Distribution Operations

HACCP for Processors with Introduction to FSMA Preventive Controls

Food Safety Plan Development

This International HACCP Alliance (IHA) approved 2-day course provides participants with the necessary knowledge to develop and implement a Food Safety Plan based on the Hazard Analysis Critical Control Point (HACCP) method. Attendees learn to utilize risk-based preventive methods for identifying and controlling potential food safety hazards and complying with industry and regulatory requirements.

Completion of this 2-day (16 hour) class meets regulatory and GFSI (including SQF) requirements for HACCP Training.  An optional course examination is also available. An IHA HACCP certificate is awarded.

This course is available for on-site training in English or Spanish.

Can't find a HACCP for Processors offering that works for you? Consider attending the FSMA Preventive Controls for Human Food training Link to Course. Two certificates are issued – SCS HACCP for Processors & the FSPCA Certificate which meets the requirements for a Preventive Controls Qualified Individual (PCQI).

  • Current Sessions
  • November 1-2: Burbank, CARegister
  • November 14-15: Emeryville, 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 and Certificate of Completion.

Course Highlights

Attendees engage in interactive exercises, led by experienced industry professionals, to gain practical knowledge to control food hazards in their process. Standardized tools for HACCP Plan development are provided to navigate students through the process of identifying hazards, control measures, critical limits, and monitoring procedures. Verification and validation of the Food Safety Plan are discussed in detail. Pre-requisite Programs and cGMPs, including allergen control and recall, are reviewed and compared to the FSMA regulatory requirements for the Preventive Controls Rule for Human Foods.

Who Should Attend

Managers, supervisors, HACCP team members and industry members needing a better understanding of HACCP and food safety plan development.

Industries: Food manufacturers, distributors, grower/packaging operations and beverage suppliers.


Day One

  • Introduction to HACCP
  • The Impact of Food Safety, and History
  • Food Safety Modernization Act (FSMA) Overview
  • Hazards – Chemical, Physical, and Biological
  • Prerequisite Programs (PRPs), including Current Good Manufacturing Practices (cGMPs)
    • Personnel, Plant and Grounds, Sanitary Operations and Sanitary Facilities and Controls, Equipment and Utensils, and Production and Process Controls
  • Additional Prerequisite Programs – Document Control, Product Recall and Trace-back, Allergen Control, Food Defense, and Transportation
  • 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
  • Exam and Presentation of Certificates