Hazard Analysis Critical Control Point (HACCP) Codex Alimentarius
The following outline lists the subject matter that will be reviewed during this 2-day (16 contact hrs.) HACCP training module.
The HACCP training module is designed to review a historical perspective of HACCP and the evolution of HACCP to its current state, HACCP concepts and principles (7 principles) and a practical order of steps to develop a HACCP plan (Codex Alimentarius 12 steps), examples of prerequisite programs and key principles recommended by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF). A qualification exam is administered at the conclusion of the training. A course certificate will be provided to participants that successfully pass the exam with a minimum grade threshold.* The trainer of this course has worked in senior management capacities within the food & beverage industry for over 35+ years and has received HACCP certification by International HACCP Alliance (IHA).
*Note: 24 exam questions, minimum passing threshold score – 70%.
- Hazard Analysis Critical Control Point plan (HACCP) Beginnings and historical evolution
- HACCP Concepts
- HACCP Regulations in Industry
- Foodborne Illness
- Types of Hazards (Physical, Chemical, Biological)
- Product Contamination / Adulteration
- Qualification of Hazards / Hazard Evaluation / Risk Assessment
- Codex Decision tree
- Developing a HACCP plan
- Corrective Action / Root Cause Analysis
- Verification / Validation
- Steps and 7 Principles of HACCP
- Examples of Prerequisite Programs
Onsite at your facility
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