This two-day workshop focuses on the maintenance of an effective HACCP Program. Experienced and knowledgeable instructors provide an in-depth review of a variety of HACCP Programs including HACCP prerequisite programs, Food Safety Modernization Act (FSMA), validation vs. verification, FDA compliance, foreign material control, allergen management, standard design, supplier management and much more. This workshop allows attendees to interact directly with the experts. The agenda will vary based on the current food safety issues, FSMA updates and the needs of the actual attendees based on their industry sector.
As with all D. L. Newslow & Associates, Inc. HACCP workshops, attendees are encouraged to bring their company’s HACCP program and any questions that they may have. Since everything is confidential, they may also utilize real world examples from their own company for case studies. Regulatory HACCP Information (USDA – meat and poultry; FDA – 100% juice and seafood) is available upon request. Please mention interest when registering for the workshop.
Who Will Benefit
Food safety managers, plant managers, food safety team leaders, line supervisors, HACCP/food safety team members, QA & QC managers, SQF practitioners, management system associates (i.e. ISO, FSSC, SQF, BRC, etc.), and any associate having responsibility for the food safety HACCP programs, regulatory, and/or FSMA compliant programs.
What You Will Learn
►Food Safety/HACCP/HARPC overview providing best practices & practical applications related to food safety
►Food safety management system overview, FDA compliance and other regulatory issues
►Review of the preliminary steps and the seven principles (Twelve step HACCP approach)
►Enhanced understanding of prerequisite programs / preventive controls and their role in effective
►Clarification of verification versus validation and how these terms relate to an effective Food Safety HACCP Program
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.
NOTE: A prerequisite for this course is attendance to a basic HACCP course preferably approved by the IHA or equivalent. Please provide a copy of your certificate or other proof of attendance.