This HACCP training will equip the student to apply the concepts of HACCP in their food operation in a manner that is useful and effective without being unduly burdensome. Although HACCP has been around for over 40 years, it still remains the standard in designing a food safety program.
Traditionally, food safety was reactive, that is, it evaluated what when wrong after a problem occurred. HACCP is proactive: it identifies critical areas of potential problems and establishes monitoring systems to target problems before they occur. Vendors and regulators alike expect to see HACCP plans in place. Inspections that previously addressed floors, walls and ceilings are now turning attention to conditions which can enhance the opportunities for food contamination. While a good physical plant is highly important, factors such as temperature control and personal hygiene demand even greater attention. Many regulatory programs are redesigning their inspection forms to reflect the HACCP system. Although this system can be daunting at first, some form of HACCP can easily be implemented into any food operation. It is the goal of this course to equip the student to apply the concepts of HACCP in their food operation in a manner that is useful and effective without being unduly burdensome. Certificates of completion will be awarded to participants upon request.
Traditionally, food safety was reactive, that is, it evaluated what when wrong after a problem occurred. HACCP is proactive: it identifies critical areas of potential problems and establishes monitoring systems to target problems before they occur. Vendors and regulators alike expect to see HACCP plans in place. Inspections that previously addressed floors, walls and ceilings are now turning attention to conditions which can enhance the opportunities for food contamination. While a good physical plant is highly important, factors such as temperature control and personal hygiene demand even greater attention. Many regulatory programs are redesigning their inspection forms to reflect the HACCP system. Although this system can be daunting at first, some form of HACCP can easily be implemented into any food operation. It is the goal of this course to equip the student to apply the concepts of HACCP in their food operation in a manner that is useful and effective without being unduly burdensome. Certificates of completion will be awarded to participants upon request.
Areas Covered in the seminar:
Topics will include an examination of the components of a HACCP program with reference to the flow of food.- Identifying a hazard, critical control point and corrective action
- Writing a HACCP program
- Identifying needed documentation
- Consultants
- The third party audit
- Communicating with vendors
Who Will Benefit:
This webinar will provide valuable information to :- corporate training directors
- operations managers, persons in charge
- quality assurance managers
- owners/operators
- risk managers
- food processors and agricultural businesses
Course Provider
Joyce Wilkins,
