HACCP (Hazard Analysis and Critical Control Points)

Participants will learn about the background of HACCP as a food safety system and how it can be practically applied. The course covers the 5 preliminary steps and 7 HACCP principles which are required by the codex alimentarius. This is hands-on training that will guide you through the steps to develop and implement a science-based HACCP Program for your facility. In addition, best practices and examples will be presented and participants can apply the freshly gained knowledge during practical exercises which show how to apply the HACCP principles and achieve compliance to the requirements.

The 7 Principles of HACCP

Hazard Analysis: This involves deconstructing the production process and identifying the physical, chemical and biological hazards present in each process.

• Critical Control Points (CCP): Critical control points are the phases of the production process where you apply control measures that will contain and eliminate existing risks and make food safe for consumption.
• Critical Limits: The safety limit to which the hazard can be safely controlled.
• Monitoring: The US Food Safety Inspection Service enforces the inclusion of monitoring activities in a business’s HACCP plan.
• Corrective Actions: These are procedures that are conducted as a means of correcting deviations from the set critical limits at each CCP.
• Verification: Verification procedures review the effectiveness of the HACCP system in controlling hazards. These activities include but are not limited to quality checks, food samplings and microbial testing.
• Record Keeping: Documents provide proof that the HACCP system is working effectively. It also includes any changes from the HACCP plan.
• Participants will work in small groups to practice HACCP concepts such as creating Hazard Analysis, and Critical Limit definition, and Process Flow charts needed to develop a HACCP Plans.

By the end of the training course, participants will be able to:

• Identify hazards associated with raw materials and process steps and assign controls
• Determine the likelihood and severity of raw material hazards and process hazards
• Identify critical control points (CCPs) and define critical limits
• Evaluate monitoring and verification procedures for CCPs

The participant will receive a certificate for successful completion of the training after passing the written knowledge test at the end of the training class.

The course is designed for:

• Plant HACCP Team Members
• Plant Management Teams
• Corporate Executives
• Anyone whose job function will impact the facility HACCP Plan

We must receive your payment prior to the class to guarantee your participation.  Payment methods accepted: company check or credit card (Amex, Visa or MasterCard).  There will be no refunds for this training.

If you have any questions, please feel free to contact Kathleen Baldwin at 973-998-9801 or kbaldwin@njmep.org