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Introductory Hazard Analysis Critical Control Points Course

GMPs and HACCP 

Description

This 2 days (16-hour) Live-Virtual Instructor-Led GMPs and HACCP course is designed for all food safety professionals who are responsible for implementing and managing HACCP programs. This course is designed to meet US and Canadian requirements as well as GFSI schemes, accredited by the International HACCP Alliance.

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What's Included
  • Official Certificate Accredited by the International HACCP Alliance

    Certificate processing fee included, issued by FIC.

  • FIC's HACCP Manual & Workbook

    Gain access to FIC's HACCP Manual, written by Sonia Akbarzadeh, along with an exercise workbook to complete during the class, and the presentation handout.

  • Fillable Forms & Sample Plans

    Practical examples and forms to practice what you have learned.

  • HACCP Plan Schematic

    FIC's Schematic is an all-in-one summary sheet to use as your study guide.
FIC HACCP Certificate Accredited by the International HACCP Alliance Sample Certificate

2-Day Instructor-Led Agenda

Central Time (CT): 8:00 AM – 5:00 PM
Eastern Time (ET): 9:00 AM – 6:00 PM
Pacific Time (PT): 6:00 AM – 3:00 PM
Day 1 - Part One: GMPs

Good Manufacturing Practices
1) Introduction to GMPs
2) Documentation & Record-keeping
3) Root Cause Analysis & Corrective Action
4) Personnel Practices
5) Sanitation
6) Facility Design & Construction
7) Allergen Control
8) Equipment & Preventive Maintenance
9) Pest Control
10) Supplier Approval Program
11) Water Control
12) Shipping, Receiving & Transportation
13) Training Program
14) Storage & Handling
15) Recall Program
Day 2 - Part Two: HACCP

Hazard Analysis Critical Control Points
1) Introduction to HACCP
2) Biological, chemical and physical hazards
3) Food preservation methods
4) Gain management commitment and assemble HACCP team
5) Product description and identify intended use
6) Draw and verify flow diagrams
7) Hazard analysis
8) Conducting a risk assessment
9) Identification of CCPs
10) CCP critical limits
11) Establish monitoring procedures
12) Establish corrective action and verification
13) Validation

What Will I Learn?

Establish Fundamental Practices

Learn how to establish the fundamental Good Manufacturing Practices and other prerequisite programs necessary for implementing HACCP-based Food Safety Plans.

12 Steps of HACCP

Learn the 12 fundamental steps of creating a HACCP plan. This includes identifying potential hazards, conducting a risk assessment, determining Critical Control Points (CCPs) and establishing management components such as monitoring, verification, and corrective action procedures.

Create a HACCP Plan

Create a HACCP Plan for a model food in addition to completing various group and individual exercises after each lesson.

Lead Instructors

Sonia Akbarzadeh

Over 25 years of experience in the food industry, working with several reputable companies for food safety implementation and product development. She has been teaching PC for Human Food since 2015.
Nima Saidi

Nima Saidi

A specialist in Product Development, Food Safety and Food Science. He has been teaching HACCP and FSPCA curricula since 2020 and has taught over 125 classes. This includes PCHF/PCQI, FSVP, and IAVA.
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