Hazard Analysis CriticalControl Points (HACCP) Training Course

Presented In Co-operation With Mas Hori & Associates

Hazard Analysis Critical Control Points (HACCP) is a food safety component, with GMP and SSOP, that regulatory agencies use to ensure food safety. The New FDA Food Modernization Safety Act (FMSA) now requires that all processed foods have a HACCP Plan. Third Party Auditors (Consumer driven Food Safety Programs) have always had HACCP at the forefront. The requirements for HACCP, GMP and SSOP are rapidly becoming a way of life for the food industry.

Successful completion of the GMP and SSOP courses is required before taking this course.

Curriculum

DAY 1 CURRICULUM

  1. Orientation and Course Objectives
  2. Pre-requisite Programs & Preliminary Steps
  3. Food Safety Hazards
  4. Conducting Hazard Analysis
  5. Determining Critical Control Points
  6. Establishing Critical Limits
  7. Monitoring Critical Limits
  8. Corrective Actions

DAY 2 CURRICULUM

  1. Verification
  2. Records Keeping Procedures
  3. Sources for Identifying Hazards and Determining their Control Measures
  4. Review and Preparation for Developing HACCP Plans
  5. HACCP System: Required and Recommended Standard Operating Procedures and Records
  6. Exercises on Hazard Analysis of Food Products

DAY 3 CURRICULUM

  1. HACCP Group Exercises on Topics
  2. HACCP Plan Development for Company Oral Presentations

DAY 4 HACCP GRADUATION

  1. Oral Presentations of Company HACCP PLANS
  2. Proficiency Exams
  3. Special Guest Speakers
  4. Class Group Photo

Who Should Enroll?

Business owners, senior officers, QA/QC managers, and production supervisors. Line production workers will also benefit from this training.

Benefits

This 4-day course brings together the principals learned in GMP and SSOP to take the final step to full compliance under the FMSA. Lean to identify the critical control points in your process. Record Keeping requirements and all aspects of HACCP are covered and provide your company the tools needed to provide safe, quality foods and meet the new FDA requirements for all food processors.

Class Schedule

• Wednesdays: October 22, 29, 2014 and November 5, 12, 2014

HACCP is a four(4) day course. Held one day a week, over a four week period. From 8:30a.m. to 4:30p.m.

So. Ca. Edison Energy Education Center
6050 N. Irwindale Ave.
Suite E
Irwindale, CA 91702
(Free Parking)
Google Map

Cost

Cost Includes Continental Breakfast, Course Manual, and Certificate of Completion. Parking is free.

FIBR/UAL MEMBERS:

$475 per student

NON-MEMBERS:

$550 per student

Registration

LOS ANGELES CLASSES:

CLICK HERE TO REGISTER ONLINE

Download Registration Form [PDF, 2600KB]

REGISTER BY PHONE:

Call Helene Martinez at (213) 763-2520 x227

REGISTER BY EMAIL:

hmartinez@fibr.info

Payment

PAY ONLINE:

All courses can be paid online using PayPal:

PAY BY MAIL:

Make check payable to FIBR and mail to:
FIBR, 520 W. 23rd Street, LA CA 90007