HACCP Training for Food Processing team members
Overview:
This training will introduce the chronology of the HACCP program in the US food industry, covering critical historical events and program developments. The 7 HACCP principles and elements thereof will be discussed to give trainees a comprehensive overview of HACCP. In order to round out the understanding of this critical food safety initiative, the interaction of prerequisite programs will be discussed as well.
Why should you attend: Attending this course will provide participants with an understanding of the concepts and principles of HACCP. Knowing why HACCP is important and how the program is developed will enhance each team members commitment and ability to perform critical responsibilities related to monitoring and documenting the critical controls.
Course Modules & Content Details:
- Origins of HACCP and food safety driven by risk assessment
- The identification and definition of hazards and critical control points
- The importance of sanitation, pest control, allergen and other prerequisite programs
- Document accuracy, verification and archival
- Team member responsibility
- Key Learnings
- Sign is sheet for documentation of training
Areas Covered in the Session:
- History
- Program Elements
- Principles
- Hazards
- Prerequisite Programs
- Plan Execution
- Summary
- Quiz
Who Will Benefit:
- Food Manufacturing employees at all levels, especially sanitation and operations/production team members
- Auditors who review facilities quality assurance programs
- Customers who want to understand best practices that they should require of their suppliers will benefit