HACCP systems have been used by the food industry for years. Despite this impressive track record, food professionals continue to experience difficulties applying some of the principles of HACCP to their operations.
In this workshop we will examine a variety of challenges commonly encountered in the development, implementation and management of HACCP plans and systems, including:
- Verification and validation
- Managing HACCP systems
- Challenges with internal, third party and regulatory audits
- The importance of training employees
- A review of pertinent U.S. regulations including the Food Safety Modernization Act (FSMA) and Preventive Controls for Human Food (PCHF) provisions and how to transition to be in compliance
The workshop will also include group exercises and presentations to help participants apply the information in a practical manner.
Who should attend
Managers, supervisors and regulatory agency officials, particularly those with responsibility for establishing, managing or auditing HACCP programs. Participants in this course should have some prior training and experience working with HACCP.
Note: This workshop does not meet the standardized curriculum for the Preventive Controls Rule for Human Food.
A certificate of attendance is issued to participants upon completion of the course.