March 25, 2014 - March 26, 2014, 8:00 am - 4:30 pm
$560 Member & AHPA | $610 Non Members
HACCP Basics for the Fresh and Fresh- Cut Produce Industries
Offered and certified by DFA of California the course is further accredited by the International HACCP Alliance. The course is designed to assist participants in implementing a legally mandated food safety plan for bringing the safest possible raw vegetables and fruits to market. The course curriculum consists of two days training covering topics on meeting government and industry requirements for:
- Development of a working HACCP plan, including Good Agricultural and Manufacturing Practices
- Introduces food safety regulations, with an overview of elements of the 2011 Food Safety Modernization Act (FSMA), such as Food Defense and Traceability
- Epidemiology of foodborne disease
- Agricultural and processing prerequisites on managing contamination of water, soil and production environment
- Training of food handlers
- Delegates are also taught how to keep accurate HACCP – compliant monitoring and verification records in the field, the packing house, and all along the food chain.
_____________________________________________________________________________________________________ This 2-day HACCP training course focuses on developing a preventative approach for controlling potential hazards and for staying in compliance with new industry and regulatory requirements. Our course includes interactive components to help build knowledge of the HACCP process. Delegates will work on products that are similar to their own operations so that they can take this experience back to their facility and put it to work immediately. Topics include: Prerequisite Programs for Food Safety, GMPs and HACCP principles and components of the of the Food Safety Modernization Act. This course is accredited by the International HACCP Alliance Participants will take part in interactive activities and gain practical knowledge on how to identify and prevent food safety hazards; establish control measures; limits and monitoring procedures; write and update a HACCP plan; document and verify results, and to prepare audits.
- HACCP History, overview and company responsibilities
- Identifying appropriate prerequisite programs
- Physical, chemical, and biological hazards, including allergen awareness.
- Developing a proper process flow diagram
- Cross Contamination issues
- Sanitation Science
- Hazard Analysis and Preventive and Control Measures
- Identifying Critical Control Points & Critical Limits
- Interactive exercises: Metal detection
- Monitoring Methods
- Verification Interactive activity
- Organizing, Managing and Maintaining HACCP plans
- Food Safety Modernization Act Considerations
- Certification Exam
Who Should Attend Supervisors, managers and anyone needing to understand HACCP guidelines and those preparing for implementation of the Food Safety Modernization Act. Industries: food manufacturers, storage and distribution warehouses, dairy manufacturers, grower/packaging + fresh-cut operations, and beverage suppliers.