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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).

Delivery Format: Live instructor led in classroom or self-paced online training.

  • Current Sessions
  • Spanish - Jan. 18-19: Santa Ana, CARegister
  • Spanish - March 5-6: Fresno, CARegister
  • March 12-13: Santa Ana, CARegister
  • March 26-27: Emeryville, CARegister
  • Spanish - April 9-10: Emeryville, CARegister
  • June 28-29: Hackensack, NJRegister
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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.

Learning Objectives

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.

Recommended Pre-requisites: None. This is a basic food safety training.