Online - Development and Implementation of HACCP for Processors and Food Related Industries
BASIC HACCP: This International HACCP Alliance Accredited Course Is About The Development, Implementation, Maintenance, And Reassessment Of HACCP Plans And Systems Based On The United States NATIONAL ADVISORY COMMITTEE ON MICROBIOLOGICAL CRITERIA FOR FOODS (NACMCF)’ HACCP Principles And Application Guidelines And The HACCP Under The United Nations Codex Alimentarius, FDA, And USDA. In Addition, The Course Covers The FDA CGMP 21 CFR Part 117, Subpart B; USDA 9 CFR Part 416, Sanitation; 9 CFR Part 430, The Listeria Rule; And The Overlap Regulation Of The FDA Juice And Seafood HACCPs And The FDA Food Safety Modernization Act (FSMA), And Much More.
Phone 773-821-1943
email admin@advancedfoodsafetysolutions.com
Link to Registration
We are an accredited and approved Training Provider for BRC, SQF and the International HACCP Alliance. Our instructors have been trained by the FDA and FSPCA for the PCHF, PCAF and FSVP courses.
Development and Implementation of HACCP for Food Processors and Food Related Industries
-Introduction
-History
-Prerequisite Programs
-Good Agricultural Practices
-Good Manufacturing Practices
-Other Prerequisite Programs
Five Preliminary Steps:
1. Assemble the HACCP Team
2. Describe the Food and Its Distribution
3. Describe the Intended use and the Consumers of the Food
4. Develop a Flow Diagram which describes the Process
5. Verify the Flow Diagram
Seven Principles of HACCP
1. Conduct a Hazard Analysis
2. Determine the Critical Control Points (CCPs)
3. Establish Critical Limits
4. Establish Monitoring Procedures
5. Establish Corrective Actions
6. Establish Verification Procedures
7. Establish Record-Keeping and Documentation Procedures
Appendices:
– National Advisory Committee on Microbiological Criteria for Foods (NACMCF)
– 21 CFR 117 Subpart B: Current Good Manufacturing Practices,
-Hazard Analysis, and Risk-Based Preventive Controls for Human Food
– Blank Forms
– Hazard Analysis and Risk Assessment