Following the GMP Workshop for Packaging Manufacturing Facilities, AIB will present a hands-on, step-by-step program to develop and verify your HACCP (Hazard Analysis Critical Control Point) program. AIB's HACCP Workshop receives high marks from participants for its informative approach and active student participation. This program has the approval of the HACCP Alliance and provides students with a practical science-based approach to a critical program needed in food packaging manufacturing plants.
Who should attend
Managers, supervisors, and employees in the food packaging manufacturing industry. Plant departments such as Quality, Research and Development, and Sales would also benefit from the materials presented in this course.
Learning objectives
- Describe the background/history of Hazard Analysis and Critical Control Point (HACCP) Program development
- Identify the Food Contact Packaging Safety Hazard categories, sources, and controls/prevention
- List examples of the key Prerequisite Programs and determine documentation requirements for each
- Apply the Seven Principles of HACCP
- Determine Critical Control Points and documentation requirements
- Determine Deviations and select appropriate documentation requirements
- Establish Verification and Validation activities for Prerequisites and the HACCP Program
- Outline the components of a HACCP Manual
This seminar is accredited by the International HACCP Alliance.