This International HACCP Alliance approved course provides the knowledge and tools to develop and implement a Food Safety Plan, highlighting HACCP Principles and revised, current GMP (21 CFR 117) requirements.
Facility Focus: Risk-based prevention relevant to produce pack-house, processing and cold-storage facilities. FSMA rules, including the FSMA Sanitary Transport and Intentional Adulteration Rule requirements, are reviewed. Hazard assessment utilizes the HACCP method to comply with FSMA Preventive Controls Rule and GFSI standards.
Production, warehouse, sanitation team members, supervisors, managers, and any industry members needing a better understanding or a refresher of GMPs and fundamental food safety programs.
None. This is a basic food safety training.
This course is designed to be paired with the following:
In this 2-day course, attendees participate in interactive exercises, gaining practical knowledge of GMPs, associated hazards and risks. Learn to establish control measures, set critical limits and monitoring procedures, and document and verify outcomes. The instructor also offers tips on inspection and audit preparation.
An optional exam is offered at the course conclusion.
Classroom Price: $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.
Contact Diane Dulmage Training Services Account Manager