n this two-day workshop, you will learn how to develop, implement, and maintain your Hazard Analysis and Critical Control Point (HACCP)-based food safety plan through identification, reduction, and prevention of contamination in your food handling, manufacturing, and distribution processes. Understanding the HACCP method empowers you to identify and control food safety hazards and to support a robust food safety culture. This comprehensive training provides the knowledge and confidence to build, implement and manage a successful HACCP system for food safety assurance throughout the supply chain. According to the US FDA, HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption. Food safety systems based on the HACCP principles have been successfully applied in food processing plants, retail food stores, and food service operations. The HACCP Training course is instructor-led. Upon completion, students will receive a certificate of completion from Purdue University. Course Overview: · Review prerequisite programs, the five preliminary steps of HACCP, and the seven HACCP Principles · Define verification and validation · CCP Verification · HACCP System Verification · HACCP Plan Validation · HACCP Regulatory Requirements (USDA, FDA, etc.) Intended Audience: · Food Safety Personnel · HACCP Team Members · Quality Control and Assurance Personnel · Production Managers and Staff · Anyone who is a Food Safety Trainer or Auditor Workshop length: 16 hours/2 days PLEASE NOTE: Online training participants will need a computer with a strong WIFI connection, a camera, and a microphone. Participants will be required to have their cameras on during the training.
2 Day Event
CENTRAL Time Zone