Hazard Analysis and Critical Control Points (HACCP) is an internationally recognized method of identifying and managing food safety-related risk and, when central to an active food safety program, can provide your customers, the public, and regulatory agencies assurance that a food safety program is well managed. Participants will receive an International HACCP Alliance seal and certificate.
Who Should Attend?
- Anyone who requires IHA certified curriculum
- Plant HACCP Team Members
- Plant Management Teams
- Corporate Executives
- Anyone whose job function will impact the facility HACCP Plan
This course will help you identify hazards associated with raw materials and process steps and assign controls. You will learn to:
- Understand the 5 pre-steps and 7 Principles in HACCP
- Determine the likelihood and severity of raw material hazards and process hazards
- Identify critical control points (CCPs) and define critical limits
- Evaluate monitoring and verification procedures for CCP
- The course fee is $295/each individual with printed materials or $260/each individual with electronic materials.
Course Instructor, Janna Hamlett, brings a wealth of qualifications, expertise, and experience to her position as a Food Processing Specialist at TechHelp and an Assistant Professor at the UI/WSU School of Food Science. Most recently, Janna worked as an Assistant Professor at the College of Southern Idaho in Twin Falls. Janna developed a new program for Food Processing Technology AAS that included getting industry and state approval for curriculum and developing the classes and curriculum to create the program. As an independent Food Safety and Production Consultant, Janna helped local companies with food safety policies and programs. Janna gained valuable industry experience during 10 years at Glanbia Foods in Idaho's Magic Valley. She was the Production Manager of Glanbia's cheese plant in Gooding and Quality Assurance Manager of the company's Gooding and Twin Falls plants.