Integrating Risk-based Preventive Controls into your HACCP Program
This 2.5 day course features an in-depth look at the various pre-requisite programs required for creating Risk-based Preventive Controls to satisfy recent regulatory changes affecting both FDA and USDA products. This basic-level course is designed to convey the fundamental principles for creating a regulatory-compliant HACCP plan or to meet FDA FSMA requirements for a "Food Safety Program with Hazard Analysis and Risk-based Preventive Controls." Instructors will provide experience-based practical advice for documenting compliance to your Food Safety Plan or for conducting annual HACCP re-assessments and writing corrective action reports.
Geared for either food industry professionals looking for an up-dated certificate, or for those just starting into the food safety arena, this course is recommended for HACCP team members, QA/QC personnel, and food processing plant supervisors and managers who would benefit from this current-events based curriculum format provided by knowledgeable, experienced industry and regulatory professionals.
It meets HACCP training requirements for companies operating under regulatory-required HACCP plans by introducing basic principles, how to conduct a records review, and best-practice implementation resources. This course also meets SQF, BRC, and other third-party audit requirements for becoming "HACCP certified."
All attendees receive a course binder, group activity, and template forms in industry-tested format with supporting reference materials. Those passing a written comprehension exam will receive a Certificate from Rutgers University which includes the International HACCP Alliance Seal.
Course Length: 2.5 Days (July 9-11, 2015)
Speaker Bios (PDF)
Here’s what previous attendees had to say:
- The course was very good and the information learned will be immediately applied at work.
- Thank you! Loved it!
You will be able to:
- Learn the 7 basic principles of HACCP through lectures and hands-on group break-out sessions that are needed for developing and implementing HACCP plans for FDA (non-Seafood) or USDA products.*
- Conduct a Hazard Analysis and have the knowledge to develop and implement a Risk-based Food Safety Plan with Preventive Controls to meet requirements of the Food Safety Modernization Act (FSMA).
- Earn a "HACCP Certified" Training Certificate, which is required to review documents or write HACCP plans for regulated products, to be HACCP Team managers, and for 3rd party HACCP audits or higher-level audit formats such as SQF or BRC.
- Exchange real-world "best practice" advice with other industry professionals and experienced instructors from varied backgrounds and experience.
* Please note this course will not meet the requirements for those needing HACCP plans for Seafood.
- Quality Control/Quality Assurance Professionals
- R&D Professionals
- Product Developers
- Operations & Production Personnel
- Technical Service Personnel
Learning Level: Introductory
Continuing Education Hours: 20
Individuals holding these credentials will earn 20 hours* for completion of this course: Certified Food Scientists, Registered Dietitians, Dietetic Technicians, Certified Research Chefs, and Certified Culinary Scientists.
*Subject to change plus or minus one hour based on final agenda.
|Member Type||2.5 Day Course |
(July 9-11, 2015)