HACCP is an internationally recognized food safety system. This course curriculum will provide online and hands-on training to develop and implement a HACCP system. The course will feature a general review of HACCP and then break-out into groups: meat /poultry HACCP, dairy/juice HACCP, and FDA foods HACCP (e.g. acidified foods, delis, etc.). Course fee includes 2 lunches, course, and online materials.
Course Objectives
- Introduction, History of HACCP, and Why Use HACCP?
- Understanding Hazards
- Prerequisite Programs
- 5 Preliminary Steps to HACCP
- Hazard Analysis
- Critical Control Points
- Critical Limits
- Hazard Analysis and CCP
- Monitoring
- Corrective Actions
- Critical Limits and Monitoring
- Verifications
- Recordkeeping
- HACCP Implementation