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, flowcharts, hazard analysis, and a critical control point matrix.

Day two includes a discussion on the Food Safety Modernization Act, and covers the new proposed Hazard Analysis and Risk-Based Preventive Controls regulation and impacts on HACCP systems.

The course and the instructor are accredited by the International HACCP Alliance (IHA). Third party auditors and customers look for accredited HACCP training when reviewing a company’s food safety management system.