Learn in a small class environment with real-world exercises!
This 2.5-day workshop provides attendees with a firm understanding of the principles of Hazard Analysis and Critical Control Points (HACCP) and how HACCP applies to various industry sectors including Juice HACCP and Seafood HACCP. Primary emphasis is on the various requirements of the Food Safety Management Standards; GFSI approved food safety schemes (FSSC 22000, SQF, BRC, etc.); Food Safety Modernization Act (FSMA); approved food grade tanker wash facilities and Codex guidelines. The agenda is customized for the actual attendees based on their operational needs and individual sector of the industry. Attendees are encouraged to bring their company’s HACCP program, as the workshop provides the opportunity to ask individual questions. Case studies are based on real world examples.
This is an excellent opportunity to develop, review and revise your program with expert guidance. Attendees not only gain knowledge of the Preliminary Steps and the HACCP Principles, but also how to apply these to their particular industry and operations. This workshop is approved by International HACCP Alliance. We can also incorporate regulatory Juice HACCP and Seafood HACCP information, if requested when registering or in advance of the workshop.
Who Will Benefit
Food safety managers, plant managers, food safety team leaders, SQF Practitioners, line supervisors, HACCP Food Safety team members, QA/QC managers, system implementation associates (ISO, FSSC, SQF, BRC, IFS, etc.) and any other associates interested in achieving a better understanding of the implementation/maintenance of Food Safety HACCP programs; regulatory standards, FDA FSMA and the realistic application to various industry sectors.
What You Will Learn
► Food Safety HACCP overview and models for practical application related to food safety
► Ways to customize your Food Safety HACCP program as it applies to your particular industry sector
► Food safety management system overview, FDA compliance, and other regulatory issues
► Understanding the 12 Steps of HACCP – 5 preliminary steps and the 7 principles (12 step approach)
► Enhanced understanding of prerequisite programs and their role in an effective Food Safety HACCP Program
► Necessary tools for developing, implementing, maintaining, and sustaining a value-added FS HACCP program
► True benefits of implementing an effective and compliant FS HACCP program
► Subject matter discussed helps to prepare the attendee for the NRFSP Certified FS HACCP Manager Exam
► Difference between verification versus validation and how they relate to various programs
The course fee includes all training materials, snacks, drinks, lunch on full instructional days, and professional certificate of completion.
Use registration corporate code 325072 to register at the Drury Inn and Suites in Orlando, FL to get our corporate rate (www.druryhotels.com).
If you are interested in having us present a workshop specifically designed for your organization at your own site, please call us at (407) 290-2754.