Food Safety – Manager HACCP (Hazard Analysis and Critical Control Point)

9/14, 9/15, 9/21, 9/22/23

Participants will learn how to identify critical control points and define critical limits. In addition, the HACCP training teaches participants how to identify hazards associated with raw materials, develop process steps, and assign controls. These skills will allow participants to prevent and reduce the occurrences of food safety hazards within their manufacturing facilities. This training is delivered on-site or at NJMEP’s training facility and is intended for all employees, including HACCP team members, management teams, corporate executives, or anyone whose job function will impact the facility HACCP Plan. This training is intended for ensuring safe preparation of food, packing, and holding of food products for human consumption in the United States. HACCP is a system comprised of food safety, food defense, prerequisite programs, and the seven principles of HACCP that are applied to a written food safety program. This course provides participants with the knowledge to develop and write a food service or retail HACCP plan.

About Course:

Participants will learn about the background of HACCP as a food safety system and how it can be practically applied. The course covers the 5 preliminary steps and 7 HACCP principles which are required by the codex alimentarius. This is hands-on training which will guide you through the steps to develop and implement a science-based HACCP Program for your facility. In addition, best practices and examples will be presented and participants can apply the freshly gained knowledge during practical exercises which show how to apply the HACCP principles and achieve compliance to the requirements.  During the training, tools to develop the site HACCP plan(s) will be given; however, the actual development of the site HACCP plan(s) is not part of the training.  Questions regarding site specific concerns are recommended.

The 7 Principles of HACCP

Hazard Analysis: This involves deconstructing the production process and identifying the physical, chemical and biological hazards present in each process.

Critical Control Points (CCP): Critical control points are the phases of the production process where you apply control measures that will contain and eliminate existing risks and make food safe for consumption.

Critical Limits: The safety limit to which the hazard can be safely controlled.

Monitoring: Monitoring procedures and frequency of activities in a business’s HACCP plan.

Corrective Actions: These are procedures that are conducted as a means of correcting deviations from the set critical limits at each CCP.

Verification: Verification procedures review the effectiveness of the HACCP system in controlling hazards. These activities include but are not limited to quality checks, food samplings and microbial testing.

Record Keeping: Documents provide proof that the HACCP system is working effectively. It also includes any changes from the HACCP plan.

Participants will work in small groups to practice HACCP concepts such as creating Hazard Analysis, and Critical Limit definition, and Process Flow charts needed to develop  HACCP Plan.

By the end of the training course, participants will be able to:

• Identify hazards associated with raw materials and process steps and assign controls
• Determine the likelihood and severity of raw material hazards and process hazards
• Identify critical control points (CCPs) and define critical limits
• Understand how to evaluate and create monitoring and verification procedures for CCPs

The participants will receive a certificate for successfully completion of the training after passing the written knowledge test at the end of the training class.

The course is designed for:

• Plant HACCP Team Members
• Plant Management Teams
• Corporate Executives
• Anyone whose job function will impact the facility HACCP Plan

"Juliana’s HACCP course instruction was clear and detailed while presenting the material. She set up by explaining what she was going to teach us, summarized, and proceeded to teach, providing relevant real-life examples. She found out what we handled and catered examples to us to make the course meaningful. I have taken many similar food safety courses - this was very well done, which I attribute primarily to the instructor." - Victoria Mollinedo, Quality Assurance / SQF Practitioner at The Ambriola Company, Inc. a Subsidiary of Auricchio S.p.A