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.  Geared for food industry professionals of all levels, this class is especially 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 .  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, course also meets SQF, BRC and other 3rd party audit requirements for becoming “HACCP certified” in a dynamic hands-on small-group format.

All attendees receive a course binder, group activity & template forms in industry-tested format with supporting reference materials.  Those passing a written comprehension exam will receive a Certificate through Rutgers University and the International HACCP Alliance.

Course Length: 2.5 Days (July 11-13, 2013)

Agenda (PDF)

Faculty Bios (PDF)

Registration Rates

You will be able to:

  1. 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.*
  2. 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.
  3. 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.
  4. 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.

Intended Audience
  • Food Scientists
  • New Product Managers and Technologists
  • Operations & Production Personnel  
  • Personnel who interact with R&D 
  • Product Developers 
  • QC/QA
  • R&D
  • Regulators
  • Researchers
  • Students

Learning Level: Beginner to Advanced

Special Assistance Provided by:
IFT Nonthermal Processing Division

Continuing Education Credits:

  • This course qualifies for Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 17.5 CH for their participation.
  • This course meets requirements for Research Chefs Association Certification Commission guidelines for acceptable continuing education for certification renewal purposes for Certified Research Chefs and Certified Culinary Scientists.  Contact RCA for more information.
  • IFT is a Continuing Professional Education Accredited Provider (IN141) with the Academy of Nutrition and Dietetics’ Commission on Dietetic Registration. Registered Dietitians and Dietetic Technicians will receive 17.5 continuing education professional education units for participation in this course.