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
9:30 a.m. Hazards: Biological, Chemical, and Physical
An explanation of food 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.
3:00 p.m. HACCP Workshop (Continued)
5:00 p.m. Adjourn

Day 2

Time Activity
8:00 a.m. HACCP Workshop (Continued)
11:30 a.m. Deviations
An examination of various types of HACCP deviations and the appropriate accompanying documentation
11:45 a.m. Validation
Clarification of verification and validation; Guidance for establishing validation activities
12:15 p.m. HACCP Manual
An outline and explanations of the components of HACCP Manual
12:45 p.m. Summary and Q&A
1:00 p.m. Exam
1:30 p.m. Adjourn

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

Learning objectives

  • Describe the background and reasons for HACCP.
  • Identify foods that fall under U.S. HACCP Regulations.
  • Identify and classify food safety hazards.
  • Identify prerequisite programs and their specific components that control food safety hazards.
  • Apply the 12 steps of Codex HACCP in order to create and maintain a HACCP Plan.
  • Compile and maintain a HACCP Manual.
  • Understand and react to food safety deviations, complaints and recalls.
  • Differentiate and apply verification/validation principles to the HACCP Program.

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