HACCP Training Schedule

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Syllabus: HACCP Plan Development and Implementation

Registration/Welcome

Introduction

HACCP Overview

·         History of HACCP

·         Discuss the reasons for HACCP and the benefits of HACCP

·         HACCP and its relationship to quality and safety programs

·         Review of applicable USDA and FDA regulations and laws as they apply to HACCP

·         Responsibilities: Management, quality assurance, operations, regulatory agencies, etc.

Pre-Requisite Programs

·         Review, define and development of SOP's; GMP's, training program, establishment layout, etc.

·         Discuss the importance of the Pre-Requisite Programs

·         Describe how these programs are necessary prior to the development and/or implementation of a HACCP Program

Preliminary Steps in the development of a HACCP Plan

·         Assemble the HACCP

·         Describe the product and its method of distribution

·         Develop a complete list of the ingredients and raw materials used in the product, including packaging materials

·         Develop a process flow diagram

HACCP Principles

·         Discuss the HACCP principles as defined by the CODEX Committee on Food Hygiene
and the National Advisory Committee on Microbiological Criteria for Food's report on HACCP Systems, 3/20/1992.

·         Commence Discussion of  the Seven Principles in detail

Principle I - Conduct a Hazard Analysis

·         Discussion of the types of hazards that are included in a HACCP Plan

·         Biological Hazards

·         Chemical Hazards

·         Physical Hazards

·         Conducting a Hazard Analysis

First: Evaluate your operations for all potential hazards

Second: Observe the actual operating practices in place at your establishment

·         Preventive Measures

Principle II – Identify Critical Control Points

·         Discuss what is a Critical Control Point

·         Discuss the steps necessary to identify Critical Control Points

·         CCP Decision Tree

Principle III – Establish Critical Limits

·         Discuss the steps to establish Critical Limits

Principle IV – Establish Monitoring Procedures

·         Define and discuss the various methods to monitoring

·         Discuss the steps needed to establish Monitoring Procedures

Principle V – Establish Corrective Actions

·         Discuss what is a corrective action

·         Discuss the steps needed to effectively establish Corrective Actions

Principle VI – Establish Record Keeping Procedures

·         Discuss the steps in establishing proper Record Keeping Procedures

Principle VII – Establish Verification Procedures

·         Discuss the various ways that procedures can be verified

·         Discuss the steps needed to establish Verification Procedures

·         HACCP Team Responsibilities and the Record Keeping requirements and formats.

Legal Implications

·         Discuss the regulations, and what the ramifications associated with the implementation of these requirements

·         Discuss the legal ramifications of the record keeping requirements, and what they mean to each and every company

·         Discuss the jurisdiction of the federal (USDA, FDA) state, county, and local health regulators in your company.

·         Discuss current trends in the legislation and where things may be going

GFSI

·         What are the GFSI standards

·         How they may impact your company

Questions

Incorporated into the above syllabus are workshops plus several individual exercises for the class to demonstrate knowledge and understanding of the above principles