NSF HACCP Manager Training for Processors

Newark, New Jersey
Tuesday, November 19, 2013
                                  
NSF HACCP Manager Training for Processors
Tuesday, November 19, 2013 8:30 AM -
Wednesday, November 20, 2013 5:00 PM (Eastern Time)

Courtyard Newark Airport
US, FS, SC, HACCP, CR
600 US 1 & 9
Phone: 973-643-8500
Newark, New Jersey 07411
United States

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Course Fee:
$715 General Registration (Industry Professionals and Consultants)
$410 Regulatory (Sanitarians, Academia, US Military)



This course is accredited by the International HACCP Alliance and the American National Standards Institute (ANSI). Click here to learn more! 


                                                                

HACCP Manager Training Course

PURPOSE: Introduce food industry employees to the concept of Hazard Analysis Critical Control Point (HACCP), the scientifically based, globally accepted method for assessing, identifying and controlling specific hazards identified with the processing of food and associated items.  This course satisfies the HACCP training requirement for the Global Food Safety Initiative (GFSI) approved standards (BRC, SQF, FSSC2200, etc.) 

SCOPE:  Review U.S. regulatory and international agencies responsible for the safety of food and drugs.  Outline and identify the three hazards associated with food production:  microbiological, chemical and physical.  Review selected prerequisite programs based on U.S. regulatory GMPs and SSOPs and requirements of GFSI approved standards.  Introduce the five preliminary steps to developing a HACCP Plan and the seven principles of HACCP.  Utilize group activities and exercises to promote understanding of these concepts. 

INTENDED LEARNING OUTCOMES: Students will become familiar with U.S. and International agencies responsible for developing and/or enforcing food safety programs.  The following describes the intended learning outcomes for HACCP Manager Training course.

  • Identify and discuss hazards and sources of food contamination. Identify the three types of food safety hazards.  Understand the factors affecting bacterial growth.  Understand the differences between food infection, food intoxication and toxin-mediated infection.  Know the common causes for food borne illness. 
  • Foster an understanding of the HACCP System and its role in food production.
  • Prerequisite Program and their importance as the foundation of an effective Food Safety Management System.
  • 5 Preliminary steps necessary to develop a HACCP Plan including developing a flow diagram for use in conducting a hazard analysis.
  • The Seven Principles of HACCP, their definitions and logical, sequential flow of events associated with each principle.
  • Learn the HACCP Planning and Implementation process as it applies to various sectors of the food industry
  • Provide models for practical application.
  • Utilize NSF developed training tools to assist in the planning and implementation of HACCP.
  • Participate in lecture and group discussions designed to stimulate discussion and information sharing among participants.
  • Interactive exercises for practical application of learned information.
  • Practical application models t take back to the workplace and utilize as examples for building in-plant HACCP plans.

Participants must have government issued identification (state issued Driver’s License, federal identification card, etc.) verified by instructor prior to sitting for the examination.  Continuing education units are not awarded for this course. Upon verification of successful completion of learning assessment(s), including a passing score on the exam, participant will be awarded a Certificate of Achievement in HACCP Manager Training.

PRE-REQUISITES
:  Recommend Prerequisite Program for Food Safety Systems. 

NSF INSTRUCTORS:  NSF courses are presented by knowledgeable subject matter experts who possess the scientific and academic background along with the hands-on industry experience necessary to communicate the relevant course information and the latest issues related to global food safety.  Each instructor has 20+ years experience in various sectors of the food industry which include but are not limited to quality assurance, manufacturing, distribution, environmental health, and food safety inspection and auditing.  All instructors are seasoned trainers with proven education and training skills in HACCP, HACCP-based Food Safety Management Systems including SQF and BRC.

The course fee includes all materials, books, NSF exams, certificates and a light lunch. 

 

 

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