HACCP for Cannabis
HACCP for Cannabis
This interactive course, delivered by food safety/cannabis professionals, covers GMPs (Good Manufacturing Practices) and how to develop and implement a HACCP plan. HACCP (hazard analysis and critical control points) is a risk assessment process for food safety, and is relevant to infused products such as beverages, chocolate and baked goods, as well as products such as solvent or mechanically extracted oils.
Most State and Health Department regulations require a qualified individual to conduct risk assessments and to put preventive controls in place. This Basic HACCP course prepares you for a third-party GMP audit and also meets training requirements for higher level GFSI standards such as BRCGS or SQF. Be proactive … and earn a GMP and HACCP Certificate!
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- Course Details
- Understand cannabis issues related to the management of a food safety and quality program including the plant, terpenes, testing, and dosage
- Know responsibilities: management, quality assurance, operations, regulatory
- Describe cGMPs, the foundation of all food safety programs (FDA regulation 21 CFR 117) and how to apply them in your facility
- Know how to create SOPs (Standard Operating Procedures) and other documentation
- Recognize the importance of traceability and components of a recall program
- Learn to develop and implement a Safety Plan based on the HACCP method
Who Should Attend:
Individuals working in the management and production of a hemp, CBD or THC cannabis manufacturing facility (e.g. oil extraction, edibles, etc.).
Q - How do I get “certified” to HACCP?
A - Attending a HACCP training class does not grant “certification” to the attendee. A “Certificate” of Attendance (or Completion) is presented to attendees for completing the course. Having the ability to show an auditor or government inspector your issued Certificate of Attendance for the 16-hour HACCP course will satisfy training requirements for third-party audits, including GFSI programs like SQF, BRCGS, PrimusGFS, etc..
Q- How do Good Manufacturing Practices (cGMPs) relate to HACCP?
A - GMPs are food safety and quality goals published in Title 21 of the Code of Federal Regulations, Part 117 – Subpart B. The “c” in cGMP stands for current which indicates that the most recent standards. GMPs describe the methods, equipment, facilities, and controls for producing processed food. Five key elements, which are often referred to as the 5 P's of GMPs —people, premises, processes, products and procedures (or paperwork). And if all five are done well, there is a sixth P… profit! Some GMP Guidelines include Quality management, Sanitation and hygiene, Building and facilities/premises, Equipment, Raw materials, Personnel, and more. GMPs are part of the foundational programs, known as Pre-Requisite Programs, that support HACCP-based Food Safety Management Systems.
Q - What are Standard Operating Procedures (SOP)?
A - Directions, or practices, are directed by written SOPs. An SOP should be procedural and narrow in scope so easy to follow. Numbered procedure should correspond with numbered corrective action.
Q - What is an SSOP?
A - Sanitation Standard Operating Procedures — SSOPs — are the specific, written procedures necessary to ensure sanitary conditions in the food plant. They include written steps for cleaning and sanitizing to prevent product adulteration. SSOPs serve primarily to guide and orientate supervisors, management, regulators, and auditors, not necessarily the employees. An SSOP is a fundamental part of a Food Safety Plan. It may be a stand-along procedure or may be a Prerequisite Program (PP). It shall be updated whenever there is a change in processes or chemicals used. It should be reviewed annually with the Food Safety Plan.
- An SSOP may written for
- A piece of equipment
- Several pieces of equipment in a process
- An environmental area
- As a Master Sanitation Plan for the whole facility.
Q. When does my HACCP certificate expire?
A - There is no government (FDA/USDA) regulation regarding time, but industry practice likes to see some food safety training every 3 years. If you have HACCP training, and it’s been 3 years, you might take a different food safety training that complements your work. If there are new updates, such as the FSMA rules that apply to your job, then its recommended to keep up with relevant training. All of the GFSI programs (i.e SQF, PrimusGFS, BRCGS, etc.) does require HACCP training every 5 years.
Q. Do Liquor companies have to comply with FSMA’s Preventive Controls rule?
A - Manufacturers (distillers) of alcoholic beverages are exempt from this rule. Unless you are processing, manufacturing, packaging food for human consumption this FDA regulatory requirement does not apply. However, if you are diverting your edible waste to animal feed operations, your company may be affected by FSMA.