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.
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.