This introductory course provides the essentials for developing a HACCP Plan. The class follows CODEX and NACMCF Guidelines, is accredited by the International HACCP Alliance, and is designed to meet the HACCP requirements of Global Food Safety Initiative (GFSI) benchmarked audits such as SQF, and BRCGS.

WHO SHOULD ATTEND?
All personnel with responsibilities for food safety management and HACCP Plan development, as well as those needing to be designated as HACCP Trained or HACCP Certified.

Participants who complete the course will receive a certificate. Those who successfully pass the exam will have a certificate bearing the seal of the International HACCP Alliance.

While the concepts of HACCP are consistent for all foods, this course does not specifically target seafood, juice, or foods regulated by the USDA Food Safety Inspection Service (FSIS). Please refer to our Basic HACCP for FSIS Establishments course.

DATE & TIME
Thursday, November 7th and Friday, November 8th, 2024
9AM-5PM ET Daily

Requirements for virtual class: Participants must have technical capability for camera and audio connections plus email correspondence for workshop assignments. Camera must show each participant in view during all training presentations.

COST
The cost for this course, including materials, is $765.00 USD per person. If three or more from the same company register for the same course, a 10% discount is applied.

Please note: Class participation is valid only for the person(s) registered for the class. No other participants are permitted to attend the course without a paid registration.

HACCP Consulting Group will email course login details about a week before the course start date.

TECHNICAL REQUIREMENTS

• Class is conducted via Zoom. A Zoom account is not required.
• Participants must have working visual and audio connections plus email correspondence for workshop assignments. Visual connections must show each participant in view during training presentations.

MATERIALS

• Course materials are offered in both hard copy and digital formats.
• The class includes an exam and certificate with a seal from the International HACCP Alliance.
• Individuals who register less than 2 weeks before the class are not guaranteed hard copy materials on time for class.

COURSE OUTLINE

• Welcoming, Introductions, and Objectives
• HACCP and Its Relationship to Quality, GMPs, SPSs andSSOPs
• Introduction to Microbiology and Food Illness/Disease
• Food Safety Hazards: Biological, Chemical, Physical Hazards
• First 5 Steps to Developing a HACCP Plan
• HACCP Principles 1-2: Conduct a Hazard Analysis, Identifying CCPs
• HACCP Principles 3-4: Identifying CCP Limits and Monitoring
• HACCP Principles 5-6: Corrective Actions and Verification
• HACCP Principle 7: Record Keeping
• Implementing and maintaining the HACCP System
• Course Exam, Review of Exam, and Course Evaluation

INSTRUCTOR – Cathy Crawford
Cathy is the President of HACCP Consulting Group. She specializes in food defense programs and was the instructor for a series of food defense workshops sponsored by the USDA Food Safety Inspection Service (FSIS). She also facilitated national focus group meetings, bringing together industry, trade association, and FSIS representatives to produce new model voluntary food defense plans and FSIS Guidance Material.

Ms. Crawford is an enthusiastic trainer who has provided HACCP and other food safety training to various businesses including meat and poultry processors, bakeries, fruit and vegetable processors/packers, and food service establishments. In addition to her contributions within the HACCP Consulting Group, she is also a Senior Consultant for the Quality Support Group and was an adjunct instructor at the Culinary Institute of Virginia.

CANCELLATION POLICY

• The cancellation fee is $50 plus the costs of any books or materials that were shipped on the registrant’s behalf.
• If HCG cancels the class, all funds will be returned to clients. If client wishes to transfer to another course, it must be within 6 months.

*All students who complete the course will receive a certificate. Those who successfully pass the exam will have a certificate that bears the seal of the International HACCP Alliance.