The City of Redondo Beach has been a preferred resort destination for more than a century. A coastline and beaches rivaling the most beautiful Mediterranean resorts, a pleasure Pier for strolling, shopping and dining, a sport fishing fleet, a harbor with many seaside restaurants and cafes – all contribute to a unique and relaxing seaside ambience. With its variety of year-round attractions and events, accommodations to fit every style and budget, and shopping opportunities such as the Riviera Village and the Galleria at South Bay, the City is a wonderfully fun, easy and safe place to visit and play.

Text Box: Location: Palos Verde Inn
Text Box: 1700 South Pacific Coast Hwy
Text Box: HACCP Development and Implementation 
(Course Accredited By The International HACCP Alliance, Texas A&M University, 
College Station Texas)
Text Box: Redondo Beach California, 90277
Text Box: Syllabus: HACCP Plan Development and Implementation
Text Box:  Registration/Welcome

Introduction
HACCP Overview/ History
Discuss the needs for and benefits of HACCP
Describe USDA and FDA laws and regulations in relation to HACCP plans
Describe Industry Driven and Third Party Auditors requirements in relation to HACCP Plans

Prerequisite programs
Define and develop SOPs
Define and develop GMPs
Discuss the importance of SOPs and GMPs
Describe how SOPs and GMPs are necessary before developing a HACCP plan

(Workshop I)
Basic steps in the development of a HACCP plan
Assemble the HACCP team
Describe the product and its method of distribution
Develop a complete list of ingredients and raw material
Develop a process flow diagram

HACCP Principles
Presentation of HACCP principles as defined by 
CODEX Committee on Food Hygiene
and the National Advisory Committee on Microbiological Criteria for Food’s report on 
HACCP Systems, 3/20/92
Discuss the seven principles in detail

(Workshop II)
Principle 1- Conduct a Hazard Analysis
Biological Hazards
Chemical Hazards
Physical Hazards (Chapter 6 in Workshop Manual)
Conducting a Hazard Analysis
Steps in Conducting a Hazard Analysis
   First- Evaluate your operation for hazards
   Second- Observe the actual operating practices in your operation
Preventive Measures

(Workshop III)
Principle 2 - Identify Critical Control Points
Steps in Identifying Critical Control Points
CCP Decision Tree
Principle 3 - Establish Critical Limits
Steps in Establishing Critical Limits
Principle 4 - Establish Monitoring Procedures
Steps in Establishing Monitoring Procedures
Principle 5 - Establish Corrective Actions

(Workshop IV)
Steps in Establishing Corrective Actions
Principle 6 - Establish Record keeping Procedures
Steps in Establishing Record keeping Procedures
Principle 7 - Establish Verification Procedures
Steps in Establishing Verification Procedures
HACCP Groups re-evaluate, finalize and summarize 
(HACCP Team, Responsibilities 
and Record keeping format)

Group Presentation
Review Complimentary Resource Disc
Text Box: Class Registration Starts at 8am. Room number is posted at information desk on main level. Class starts at 8:30 am.
Text Box: Click Here to Register Online

For Additional Information Contact Us at: 773-821-1943

For Additional Information Contact Us at: 773-821-1943

Text Box: Click Here to Register Online

Los Angeles CA. Location