HACCP training courses and seminars: 

All HACCP training courses and seminars are taught based on the products produced by the establishments attending the training session. 

Basic Accredited HACCP (English)
Topics covered include:
1.Good Manufacturing Practices (GMP’s)
2.Sanitation Standard Operating Procedures (SSOP’s)
3.Introduction to Microbiology
4.Biological, Chemical, and Physical Hazards
5.The Seven HACCP Principles
6.Ways to Develop a HACCP Plan
7.Implementation and Maintenance Strategies
8.Regulatory Issues
          This course meets the requirements of section 417.7 of the FSIS regulations.

Advanced HACCP
Topics covered include:
1.HACCP Review
2.Overview and Design of Prerequisite Programs 
3.Verification of Prerequisite Programs
4.Validation of Food Safety Control Measures
5.Verification of CCP’s
6.HACCP System Verification
7.Role of Microbiological Testing in Food Safety Systems
8.HACCP Plan Assessments & Audits
9.HACCP Plan/System Validation and Reassessment
10.Regulatory requirements for Verification and Validation

HACCP verification for government food inspection agencies (English)
Topics covered include:
1.SSOP/HACCP verification methodology 
Used by USDA/FSIS to verify that the establishments have effectively 
implemented SSOP/HACCP. 
2.USDA regulations 416.17 and 417.8 pertaining to verification requirements. 
3.“The Performance Based Inspection System” (PBIS) and SSOP/HACCP verification
procedures contained in FSIS Directive 5000.1. 
4.Workshops which require participants  to develop all of the components of
USDA’s SSOP/HACCP verification model; such as plant profiles, compliance
checklists, procedure schedules, non-compliance records, etc. 
5. FDA Juice HACCP 21 CFR 120 plan development.

Separate stand alone courses can be taught on the following topics:
Sanitation Standard Operating Procedures (SSOP’s)
Sanitation Performance Standards (SPS’s)
Standard Operating Procedures (SOP’s) 
See Good Manufacturing Practices (GMP’s)
Regulatory HACCP  - Enforcement actions by FSIS (English)

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