Advanced HACCP Verification and Validation

Windsor, Connecticut
Thursday, July 31, 2014
Advanced HACCP Verification and Validation
Thursday, July 31, 2014 8:30 AM - 5:00 PM (Eastern Time)

Courtyard Hartford Windsor
1 Day Hill Rd
Phone: 860-683-0022
Windsor, Connecticut 06095
United States

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This course is accredited by the American National Standards Institute (ANSI).
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Cost: $440

Course Description

This ANSI and International HACCP Alliance accredited NSF Food Safety Certificate Program one-day course is designed to provide attendees with a thorough understanding of the concepts and applications of Verification and Validation.  This course will enable participants to better understand the differences between effectively verifying and validating food safety systems. 

Key Session Topics

  • HACCP System Review
    • Prerequisite Programs
    • HACCP Principles
  • Validation, Monitoring & Verification
    • Definitions, clarification
  • Validation: Methods & Approaches
    • 5 Codex approaches
  • HACCP System Validation
  • HACCP System Verification
  • Regulatory requirements for Verification and Validation

Who Should Attend

  • Safety & Quality Assurance professionals
  • Management representatives
  • Regulatory personnel
  • Individuals responsible for helping the company attain or retain GFSI Certification
  • Management personnel seeking to gain a better understanding of the concepts of verification and validation

Training Methods:

The training utilizes power point presentations, group exercises and activities. The course is structured to promote interaction among class members and allows time for questions and review.

Learning Assessment: 

A 40-question multiple-choice exam follows the conclusion of the course.  Upon successful completion of the course requirements (95% classroom attendance  and passing score of 70% or greater) participants will receive an ANSI/NSF Certificate of Accomplishment. 

Learning Outcomes

Upon completion, attendees will be able to:

  • Recognize and comprehend the key differences between validation, monitoring and verification
  • Know the Codex validation approaches and methods
  • Validate and re-validate the HACCP System:  PRPs and HACCP Plan
  • Create a HACCP system verification schedule
  • Verify the HACCP System and its components:  PRPs, CCPs
  • Prepare for regulatory and GFSI standard verification and validation requirements

Prerequisite:  Students should possess knowledge of GMPs and HACCP.  An IHA accredited HACCP course is recommended. 

Photo Identification

All attendees must have a valid form of photo-identification in order to sit for the examination.  Examples of identification include: 

  • Valid state driver’s license
  • Current passport
  • Current military identification
  • Valid state identification with photo
  • Valid Immigration and Naturalization Service Employment Authorization Document or Alien Registration Card


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.





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