HACCP or Hazard Analysis Critical Control Points, is a preventive system for the control of health threatening biological, chemical, and physical food hazards during food processing. This is a comprehensive, three-day workshop, designed for those individuals responsible for implementing and managing a HACCP system in a food manufacturing facility. Participants who pass a final test will receive a certificate of completion. Day One of the workshop covers prerequisite food safety programs. Prerequisites ensure products are free from objectionable hazards and ensures a sanitary food processing environment. Interactive sessions show how to implement programs such as Good Manufacturing Practices, Sanitation, and Pest Control. The final two days focus on how to develop a Hazard Analysis Critical Control Point (HACCP) plan and implement a HACCP System. Participants will learn the five preliminary tasks, the seven key HACCP principles, and how to build a HACCP plan with product description, flow charts, hazard analysis, and a critical control point matrix. On day two, we have added a discussion on the Food Safety Modernization Act, and will cover the new proposed Hazard Analysis and Risk-Based Preventive Controls regulation and impacts on HACCP systems.