AIB

Agenda

Agenda is subject to change. Please review our dress code.

Day 1

Time Activity
8:00 a.m. Introductions
8:15 a.m.

Origins of HACCP
A study of the origins of HACCP and HACCP's place in US Food Regulations

9:15 a.m. Break
9:30 a.m. Hazards: Biological, Chemical, and Physical
An explanation of food packaging safety hazards with an understanding of the difference between inherent hazards and those due to negligence. Exploration of appropriate control measures for various hazards
11:00 a.m. Prerequisite Programs
A review of key Prerequisite Programs and their role in HACCP
12:00 p.m. Lunch (On your own)
1:00 p.m.

HACCP Workshop
A step-by-step workshop following the 12 steps of Codex; Seminar participants will work in teams to develop a model HACCP Plan with the guidance of AIB Staff.

2:45 p.m. Break
3:00 p.m. HACCP Workshop (Cont.)
5:00 p.m. Adjourn

Day 2

Time Activity
8:00 a.m. HACCP Workshop (Cont.)
10:15 a.m. Break
10:30 a.m.

Deviations
An examination of various types of HACCP deviations and the appropriate accompanying documentation

11:00 a.m. Validation
Clarification between verification and validation; Guidance for establishing validation activities
12:00 p.m.

HACCP Manual
An outline and explanations of the components of a HACCP Manual

Summary, Q&A and Exam
1:00 p.m. Seminar Concludes

Successful completion of this course earns the participant a certificate of completion and Continuing Education Units.

Learning objectives

  • Describe the background/history of Hazard Analysis Critical Control Point (HACCP) program development
  • Identify the Food Contact Packaging Safety Hazard categories, sources, and controls/prevention
  • List examples of the key Prerequisite Programs and determine documentation requirements for each
  • Apply the Seven Principles of HACCP
  • Determine Critical Control Points and documentation requirements
  • Determine Deviations and select appropriate documentation requirements
  • Establish Verification and Validation activities for Prerequisites and the HACCP program
  • Outline the components of a HACCP Manual

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