Course Agenda
Day 1: 8:00 a.m. - 5:00 p.m.
Day 2: 8:00 a.m. - 5:00 p.m.
1-888-406-5554
System Requirements
Webcam, microphone
and speakers
Time Zone Conversion
8:00 a.m. ET = 7:00 a.m. CT / 5:00 a.m. PT
8:00 a.m. CT = 9:00 a.m. ET / 6:00 a.m. PT
8:00 a.m. PT = 11:00 a.m. ET / 10:00 a.m. CT
What's Included
A Certificate Accredited 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.
Part 1: GMPs
1) Introduction to GMPs
2) Documentation & Record-keeping
3) Root Cause Analysis & Corrective Action
4) Personal 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
Part 2: HACCP
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) CP critical limits
11) Establish monitoring procedures
12) Establish corrective action and verification
13) Validation
Highlights
• Implement HACCP Step-by-Step
• Incorporate common food preservation methods
• Develop a finished product description
• Create steps in a process flow diagram
• Identify hazards associated with raw
materials/process steps and assign controls
• Determine the likelihood/severity of raw material
and process hazards
• Conduct a risk assessment