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)
Good Manufacturing Practices (GMP’s)2.Sanitation Standard Operating Procedures (SSOP’s)
Sanitation Standard Operating Procedures (SSOP’s)3.Introduction to Microbiology
Introduction to Microbiology4.Biological, Chemical, and Physical Hazards
Biological, Chemical, and Physical Hazards5.The Seven HACCP Principles
The Seven HACCP Principles6.Ways to Develop a HACCP Plan
Ways to Develop a HACCP Plan7.Implementation and Maintenance Strategies
Implementation and Maintenance Strategies8.Regulatory Issues
Regulatory Issues This course meets the requirements of section 417.7 of the FSIS regulations.
Advanced HACCP
Topics covered include:
1.HACCP Review
HACCP Review2.Overview and Design of Prerequisite Programs
Overview and Design of Prerequisite Programs 3.Verification of Prerequisite Programs
Verification of Prerequisite Programs4.Validation of Food Safety Control Measures
Validation of Food Safety Control Measures5.Verification of CCP’s
Verification of CCP’s6.HACCP System Verification
HACCP System Verification7.Role of Microbiological Testing in Food Safety Systems
Role of Microbiological Testing in Food Safety Systems8.HACCP Plan Assessments & Audits
HACCP Plan Assessments & Audits9.HACCP Plan/System Validation and Reassessment
HACCP Plan/System Validation and Reassessment10.Regulatory requirements for Verification and Validation
Regulatory requirements for Verification and ValidationHACCP verification for government food inspection agencies (English)
Topics covered include:
1.SSOP/HACCP verification methodology
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.
USDA regulations 416.17 and 417.8 pertaining to verification requirements. 3.“The Performance Based Inspection System” (PBIS) and SSOP/HACCP verification
“The Performance Based Inspection System” (PBIS) and SSOP/HACCP verificationprocedures contained in FSIS Directive 5000.1. 4.Workshops which require participants to develop all of the components of
Workshops which require participants to develop all of the components ofUSDA’s SSOP/HACCP verification model; such as plant profiles, compliancechecklists, 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 Standard Operating Procedures (SSOP’s)•Sanitation Performance Standards (SPS’s)
Sanitation Performance Standards (SPS’s)•Standard Operating Procedures (SOP’s)
Standard Operating Procedures (SOP’s) •Regulatory HACCP - Enforcement actions by FSIS (English)
Regulatory HACCP - Enforcement actions by FSIS (English)Risk reduction is our business
