HACCPTRAINER.COM is now offering public classes for our Basic Principles of HACCP course.
What is HACCP? HACCP (Hazard Analysis Critical Control Point) is the internationally recognized risk-based system for managing food safety. As described in the Codex Alimentarius, HACCP provides the general principles of food hygiene from primary production through final consumption, highlighting key hygiene controls at each stage. Built on the foundation of effective prerequisite programs such as training, pest control and sanitation, HACCP applies control measures to prevent, eliminate or reduce significant hazards to an acceptable level.
HACCP was developed in the 1960s by the Pillsbury Company in response to NASA’s request for a preventative food safety system for astronauts. It has become the standard for food safety management systems around the world.
HACCP can be applied to all stages of a food supply chain, from food production and preparation processes, to packaging and distribution. The U.S. Food and Drug Administration (FDA) and Department of Agriculture (USDA) both require HACCP programs for juice, seafood, and meat and poultry.
This training program is accredited through the International HACCP Alliance and the American National Standards Institute (ANSI), which is why this training program is industry leading.
Our Basic Principles of HACCP Certificate Training Course is an introductory training course covering the development and implementation of a Hazard Analysis Critical Control Point (HACCP) System. This Basic HACCP Certificate Training Course meets the training requirements of FDA HACCP Regulations (21 CFR 120 / 21 CFR 123), USDA/FSIS HACCP regulation (9 CFR 417), and all Global Food Safety Initiative Approved Auditing Schemes such as SQF, BRC, PrimusGFS, etc.
As a part of this 2-day training program, attendees will learn the 7 principles of HACCP, perform hands on activities to actually build a HACCP plan, and receive a certificate of completion that meets all regulatory requirements.
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About the Course
This two-day HACCP training course is accredited by the International HACCP Alliance and is designed to educate and train individuals in HACCP systems development, implementation, and management. Ideal for plant HACCP team members, plant management teams, corporate executives, and anyone whose job function will impact the facility HACCP Plan.
The course contains an activity-based curriculum, so each learner gets hands on experience developing and implementing the key concepts needed to successfully manage a HACCP plan. We customize our activities so that each learner gets relevant knowledge that can be applied to their specific industry.
The HACCP course includes:
Good Manufacturing Practices and Standards of Procedures
Chemical, Physical, and Biological Hazards
HACCP Plan Preliminary Tasks
HACCP and Critical Control Points
Critical Limits, Monitoring, and Corrective Actions
Verification and Recordkeeping
HACCP Plan/System Reassessment and Recalls
HACCP in the Plant
After completing the two-day HACCP course, participants should be able to identify critical control points, then establish a system for monitoring, verifying, and documenting those critical control points. Participants will receive a certificate of completion with the official seal of the International HACCP Alliance.
Why Get HACCP Certified?
Regulations dictate that employees assigned to implement and maintain HACCP programs are trained on how to do so.
HACCP-based food safety programs are required for Global Food Safety Initiative (GFSI) standards (such as SQF, BRC, IFS, FSSC 22000, etc.) And HACCP is the basis for preventative controls as set forth in the Food Safety Modernization Act (FSMA).
We provide a variety of services related to FSMA and GFSI, including HACCP certification. Our HACCP certification program can be used to evaluate the effectiveness of the implementation of the Codex principles and to ensure that a site’s activities meet those described in the HACCP plan. Depending on the identified need, The Institute of Food Safety, Health, & Hygiene can provide certification and, separately, training and consulting relating to any of these areas.
Use of our consulting services or attending training sessions does not provide an advantage, nor is it linked in any way to the granting of certification.
The success of any food safety program depends upon those who execute the program. As a result, employees and management need to buy in to the food safety programs that they are operating. Training is the best way to effectively administer HACCP programs by maximizing the necessary preventative controls to improve food safety, prevent product recalls, and most importantly prevent consumer illnesses.
About Us
The Institute of Food Safety, Health, & Hygiene’s series of HACCP training courses provides the practical and technical information you need to develop, implement and manage a successful HACCP system. Living up to its mandate of offering the most relevant food safety and quality training, The Institute of Food Safety, Health, & Hygiene continues to dedicate a great deal of research and development into the continual enhancement of our HACCP series. Programming reflects recent changes in regulatory policy and improved application and practices for the food industry.
Our internationally recognized HACCP programs have been developed according to principles of adult education and designed to incorporate hands-on group exercises, providing increased opportunity for discussion and interaction with leading industry experts. This comprehensive training series helps you and your organization identify and manage food safety hazards for food safety assurance throughout the supply chain.
Our Instructors
The Institute of Food Safety, Health, & Hygiene’s HACCP courses are presented by knowledgeable food safety experts who possess scientific and academic backgrounds along with the hands-on industry experience necessary to communicate the relevant course information and the latest issues related to global food safety.
Each instructor has 20+ years’ experience in various sectors of the food industry including quality assurance, manufacturing, distribution, environmental health, food safety inspection and auditing. All instructors are seasoned trainers with proven education and training skills in HACCP along with HACCP-based food safety management systems including SQF and BRC.
Ready to get signed up?
Click here to see the full list of upcoming training events, and get signed up today!