Hazard Analysis and Critical Control Points

This course fulfills IHA’s requirements to receive a HACCP certificate.

This covers HACCP regulations and participants will learn how to create a HACCP plan.

Certificates will be sent by email.

This course will be held at regularly scheduled intervals and can be taken any time asynchronously online.

If you would like to hold a private course, please contact us via email.

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International HACCP Alliance Intro to HACCP Training Certificate Course

Course Length: 16 hours

Objectives

  • Explain the basic concepts underlying HACCP

  • Describe the relationships between HACCP and prerequisite programs

  • Apply the 5 preliminary steps & 7 HACCP principles to develop an effective HACCP plan

  • Recognize and describe HACCP regulatory considerations

  • Describe how to implement and maintain a HACCP plan

Outcomes

  • Through active engagement in the presentation and participation in discussions, participants will identify, name and understand the principles and tasks to implement a HACCP plan.

  • Through the working group exercises, participants will gain practical experience working through an example plan.  This exercise will provide participants with experience around the decision making process of hazard analysis and the implementation of the management components of the HACCP plan.

  • Through the working group exercises, participants will gain experience utilizing the resources like form templates, the Code of Federal Regulations and Hazard Guides necessary to build a HACCP plan and its management components.

Target Industry

  • Meat/Meat containing product producers, Food producers seeking to meet 3rd audit organization training requirements, Food producers seeking to prep for Preventive Controls for Human Food Regulations

Primary Audience

  • Production, Quality Management, and/or Senior Management

Standards

  • Participants will be provided reference material like hazard guides, Codes of Federal Regulations, and plan templates to complete the working group exercises

Exercises

  • HACCP Plan Development Activities in working groups

  • Participants will be required to engage with a group of peers to complete a HACCP plan scenario.  They will be required to create the plan in stages and report their findings back to the course participants.  Participants are expected to engage in robust discussions that will provide perspective in the decision making process of other groups.

1.     Course Content

2.     HACCP Overview & Learning Objectives

3.     Prerequisite Programs and SSOPs & Learning Objectives

4.     Food Safety Hazards & Learning Objectives

5.     Preliminary Tasks & Learning Objectives

6.     Hazard Principle #1 - Hazard Analysis & Learning Objectives

Group Activity

7.     Hazard Principle #2 – Determining Critical Control Points & & Learning Objectives

Group Activity

8.     Hazard Principle #3 – Establishing Critical Limits & Learning Objectives

Group Activity

9.     Hazard Principle #4 – Establishing Monitoring Procedures & Learning Objectives

Group Activity

10. Hazard Principle #5 – Establishing Corrective Action & Learning Objectives

Group Activity

11. Hazard Principle #6 – Establishing Verification Procedures & Learning Objectives

Group Activity

12. Hazard Principle #7 – Establishing Record-keeping Procedures & Learning Objectives

Group Activity

13. Organizing and Managing HACCP Programs

14. Enforcement of HACCP

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