HACCP Prerequisites2018-11-21T18:12:56+00:00

HACCP Prerequisites

Three-day Workshop

 This three-day workshop focuses in detail on the important prerequisite programs (PRP) that are critical to the overall effectiveness of a food safety HACCP program. The most effective food safety/HACCP program begins with developing and maintaining effective prerequisite programs (PRP). PRP’s provide the foundation for the food safety program.

This workshop will address the key prerequisite programs as required by basic HACCP, the food safety management programs, and the Food Safety Modernization Act (FSMA). Whether it is the Food Safety Modernization Act (GMP, Sanitary Transportation, etc.), a GFSI approved scheme (FSSC 22000, SQF, BRC, IFS, etc.) or your basic food safety HACCP program, the focus applies.  It also includes the techniques for defining, implementing and maintaining effective PRP programs. An example of some programs that may be included: Allergen Management, Pathogen Testing, ATP swabbing for verification, sanitation, control of chemicals, supplier management, pest control, foreign material control, training, food defense, crisis management, GMP compliance, environmental control, product contact surfaces, maintenance, and equipment design. Subject matter experts are invited to our workshop to present their area(s) of expertise as it pertains to PRP’s. We also welcome input from attendees on specific PRP’s that have given them the most challenges.

As with all D. L. Newslow & Associates, Inc. HACCP courses, the attendees are encouraged to bring their own company’s HACCP Plan with them in order to ask any questions that they may have about their plan. Instructors will share their own real-world experiences throughout the workshop. Common pitfalls and nonconformances will be shared from Debby Newslow’s book titled Food Safety Management Programs: Applications, Best Practices and Conformances.

Who Will Benefit

Food safety managers, plant managers, food safety team leaders, internal audit team members, line supervisors, quality control, quality assurance managers, sanitation supervisors, HACCP/food safety team members, system implementation associates (ISO, FSSC, SQF, BRC, IFS, etc.), and any other associates interested in understanding or having responsibility for prerequisite programs and the food safety HACCP programs. Additionally, it will focus on the needs of each individual attendee in regards to their company and industry sector.

What You Will Learn

  • Criteria used in defining, implementing and maintaining an effective prerequisite program
  • How to implement a new prerequisite program and key points for management
  • Great practical applications related to maintaining your current prerequisite programs
  • Enhanced understanding of specific prerequisite programs and their role in an effective HACCP Program

Registration Information

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. 

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