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Sample Curriculum

Day 1

  • Understand the relationship between HACCP and food safety systems
  • Good Manufacturing Practices (GMPs), prerequisite programs, and applications
  • The importance of SOPs, GMPs, and SSOPs
  • HACCP concepts and hazard categorization
  • Guidelines and regulations for the intended use of HACCP

Day 2

  • The seven principles required by HACCP
  • Flow chart, diagram requirements, and critical equipment of process and products
  • Proper methods to establish critical limits and preventative measures
  • Establishment and validation of critical control points and monitoring requirements
  • Process, requirements, and importance of effective recordkeeping
  • Effective HACCP program verification processes and procedures

Day 3

  • Design, development, and implementation of a HACCP plan
  • HACCP plan maintenance, monitoring, updating, and measurement procedures
  • The impact of regulatory issues on HACCP plans, implementation, and systems
  • The costs, benefits, and value of your HACCP plan
  • Success factors for HACCP systems and how to achieve planned results
  • Sustained HACCP programs, plans, and systems through proper plan administration

Day 4

  • Work group exercises
  • HACCP principles 1-5Work group case studies, problem solving, and presentation reports and feedback
    • 1: Conduct hazard analysis
    • 2: Identify CCPs
    • 3: Establish critical limits for each CCP
    • 4: Establish CCP monitoring requirements
    • 5: Establish corrective action plans
  • Q&A

Day 5

  • Work group exercises
  • HACCP principles 6-7Group case studies, problem solving, and presentation reports and feedback
    • 6: Establish recordkeeping procedures
    • 7: Establish procedures verifying that the HACCP system is working as intended
  • Wrap-up and final plan review
  • Q&A