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
Course Description
This 2-day (16 hours) live-virtual 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.
• Learn how to establish the fundamental Good Manufacturing Practices and other prerequisite programs necessary for implementing HACCP-based Food Safety Plans
• Learn the 12 fundamental steps of creating a HACCP plan. This includes identifying potential hazards, conducting a risk assessment, determining Critical Control Points (CCs) and establishing management components such as monitoring, verification, and corrective action procedures.
• Create a HACCP Plan for a model food in addition to completing various group and individual exercises after each lesson.
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