BACKGROUND:
The Hazard Analysis and Critical Control Points (HACCP) system is the universal language of food safety management. In this course, you will learn foundational knowledge and practical tools to develop and implement HACCP plans applicable to a variety of food commodities. Additionally, you will review examples of real HACCP plans, and learn common reasons why HACCP plans fail as well as potential solutions for those issues.
COURSE DESCRIPTION:
The course content follows the approved curriculum of the “International HACCP Alliance” and is a combination of lectures and hands-on activities over 16 hours of class-contact time. The HACCP Plan Development for Food Manufacturers course is a generic version of HACCP training suitable for dairy, baking, confectionary, prepared foods, and other industries. This course does not satisfy specifi requirements of the Juice, Meat & Poultry, or Seafood HACCP regulations, but it does provide a general overview of HACCP development and implementation.
WHO SHOULD ATTEND?
- QA/QC, sanitation, and production personnel in facilities that manufacture or process ingredients, additives, or food for humans or animals.
- Regulatory personnel tasked with evaluating or auditing HACCP plans and food safety practices for the food industry.
- Any individual interested in learning about the application of HACCP principles to food manufacturing.
COURSE OUTLINE:
- Introduction to Food Safety and the HACCP System
- HACCP Federal Regulations
- Food Safety Hazards
- Good Manufacturing Practices
- Sanitation
- HACCP Preliminary Steps
- Hazard Analysis & Preventive Measures
- Identification of Critical Control Points
- Establishment of Critical Limits
- Monitoring Critical Control Points
- Establishing Corrective Actions
- HACCP Verification
- Recordkeeping Procedures
- Validation of Food Safety Controls
- HACCP Implementation
- Food Safety Audits and Inspections
- Food Safety Recalls
BENEFITS OF ATTENDING:
Participants will gain an understanding of the HACCP regulatory requirements, HACCP plan development, and HACCP system implementation. The course has multiple opportunities for discussion and ample time allocated for questions, examples, and case studies. At the end of the course, participants will receive proof of course completion with the seal of the International HACCP Alliance.
COURSE POLICY:
- Please note that you need a tablet or larger device to connect to this course. Given the interactive nature of the course, cell phone screens are too small to be able to capture all the information and participate actively. Additionally, I will request that your camera showing your face be on for the majority of the course. Lastly, please make sure you have adequate audio so that you can hear others and we can hear you as clearly as possible.
- To successfully complete the course and receive a certificate of training, participants must be present for the entire delivery and actively participate in the exercises. If a participant misses portions of the course, his/her/their certificate will not be issued.
- The Nebraska Extension educational programs abide with the nondiscrimination policies of the University of Nebraska–Lincoln and the United States Department of Agriculture.
Registration
Dates: April 8, 10, 15, and 17, 2025.
Please note these are non-consecutive days.
Time: 12 pm to 4 pm Central Time
Cost: $495/person.
Registration fee includes electronic materials as well as a certificate with the seal of the International HACCP Alliance.
Capacity: 15 people
Registration deadline: Noon (12 pm) on Monday, April 7.
