Module I: Day 1
Spanish: Monday, August 20, 2007
8:30 a.m. - 4:30 p.m.
Good Manufacturing Practices
- Overview of the Program
- Quality Control Systems
- Overview of GMPs
- Personnel
- Plant and Grounds
- Sanitary Operations
- Sanitary Facilities and Controls
- Equipment and Utensils
Module I: Day 2
Spanish: Tuesday, August, 21, 2007
8:30 a.m. - 4:30 p.m.
Good Manufacturing Practices &
Sanitation Control Procedures
- Processes and Controls
- Raw Materials
- Manufacturing Operations
- Warehousing & Distribution
- Defect Action Levels (DAL’s)
Sanitation Control Procedures
- Safety of Processing Water and Water Supply
- Cleanliness of Food Contact Surfaces
- Prevention of Cross-contamination
- Maintenance of Hand-washing and Toilet
Facilities
- Protection of Food from Adulterants
- Control of Employee Health Conditions
- Exclusion of Pests
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Module II: Day 1
Wednesday, August 22, 2007
8:30 a.m. - 4:30 p.m.
Hazard Analysis Critical Control Points
- Orientation and Course Objectives
- Pre-requisites Programs and Preliminary Steps
- Food Safety Hazards
- Conducting Hazard Analysis
- Determining Critical Control Points
- Establishing Critical Limits
- Monitoring Critical Limits
- Corrective Actions
Module II: Day 2
Thursday, August 23, 2007
8:30 a.m. - 4:30 p.m.
Hazard Analysis Critical Control Points
- Verification
- Records Keeping Procedures
- Sources for Identifying Hazards and
Determining their Control Measures
- Review and Preparation for Developing HACCP Plans
- HACCP System: Required and Recommended Standard Operating Procedures and Records
- Exercises on Hazard Analysis of Food Products
Module II: Day 3
Wednesday, August 29, 2007
8:30 a.m. - 4:30 p.m.
HACCP Group Exercises on Topics
Module II: Day 4
Wednesday, September 5, 2007
8:30 a.m. - 4:30 p.m.
HACCP Plan Development for Company Oral Presentations
Module II: Day 5 - Graduation
Wednesday, September 19, 2007
8:30 a.m. - 4:30 p.m.
Oral Presentations of Company HACCP Plan Proficiency Exams
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