Randolph Associates, Inc.’s HACCP Short Course targets those individuals that have responsibility for building, maintaining and updating plant HACCP programs that will meet customer, Safe Quality Foods (SQF), British Retail Consortium (BRC), International Food Standard (IFS), and Food Safety Standard Certification (FSSC) 22000 third party certification system requirements. In addition, it provides practical tools for addressing the HACCP-like “preventative measures” requirements of the 2011 Food Safety Modernization Act, which becomes mandatory for all food processing plants July 4, 2012.
This applied HACCP Course will use team exercises, case studies and expert presentations to provide instruction on the current concepts for writing HACCP programs, including updated HACCP forms for prerequisites, hazard analysis, the HACCP Plan, Corrective Actions, and Verification and Validation plans.
Completion of a written test is required in order to receive a certificate. RAI’s HACCP Short Course is certified under the International HACCP Alliance (IHA) and is designed to meet the training requirements established for the NCIMS Grade A HACCP program, USDA inspection program (FSIS), and the Food and Drug Administration's (FDA’s) Juice HACCP regulation.