AIB

Agendas are subject to change. Please review our dress code.

Day 1

(8 a.m. - 5 p.m.)

Chapter Activity
Chapter 1 Introduction to Course and Preventive Controls
Chapter 2 Food Safety Plan Overview
Break Break
Chapter 3 Good Manufacturing Practices and Other Prerequisite Programs
Chapter 4 Biological Food Safety Hazards
Lunch Lunch
Chapter 5 Chemical, Physical and Economically Motivated Food Safety Hazards
Break Break
Chapter 6 Preliminary Steps in Developing a Food Safety Plan
Chapter 7 Resources for Preparing Food Safety Plans

Day 2

(8 a.m. - 5 p.m.)

Chapter Activity
Review and Questions Review and Questions
Chapter 8Hazard Analysis and Preventive Controls Determination
Break Break
Chapter 9  Process Preventive Controls
Lunch Lunch
Chapter 10 Food Allergen Preventive Controls
Break Break
Chapter 11 Sanitation Preventive Controls
Chapter 12 Supply-chain Preventive Controls

Day 3

(8 a.m. - 12 p.m.)

Chapter Activity
Review and Questions Review and Questions
Chapter 13 Verification and Validation Procedures
Chapter 14 Record-keeping Procedures
Break Break
Chapter 15 Recall Plan
Chapter 16 Regulation Overview - cGMP, Hazard Analysis, and Risk-Based Preventive Controls for Human Food
Wrap Up Wrap Up

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