HACCP Program Development Course Outline

Course Description:
A successful food safety system requires understanding and commitment by your entire staff. This course will help ensure that you and your employees have a complete understanding of the requirements of an effective food safety system and of everyone's role in ensuring its success.

Total Training Time:
4 hrs, 11 mins

This training program will cover:

Food Safety Systems (9 mins)

1. Importance of Food Safety
2. Parts of a Food Safety System
3. HACCP
4. HACCP Recognition

Food Safety Hazards & the HACCP System (11 mins)

1. Allergenic Hazards
2. Biological Hazards
3. Chemical Hazards
4. Physical Hazards
5. The HACCP System
6. The Importance of Food Safety

HACCP Systems Explained (13 mins)

1. What is HACCP
2. Food Safety Hazards
3. Cross Contamination
4. Requirements of a HACCP Systems (1)
5. Requirements of a HACCP Systems (2)
6. Requirements of a HACCP Systems (3)
7. Requirements of a HACCP Systems (4)
8. HACCP System Components

Documentation and Record Keeping (16 mins)

1. Documentation Systems
2. Documentation Best Practices
3. Creating an Auditable Program
4. Documenting Prerequisite Programs
5. Documenting the HACCP Program
6. HACCP Program Record Keeping
7. Corrective Action Report Examples

Premises Program (21 mins)

1. Premises and Facility Considerations
2. Principles of Sanitary Design
3. Exterior Environment and Building
4. Interior Environmental and Building Hazards
5. Interior Facility Maintenance & Inspection
6. Waste Disposal
7. Water, Ice and Steam

Transportation & Storage Program (20 mins)

1. Importance of Safe Transportation and Storage
2. Receiving
3. Receiving Inspections
4. Thermometers
5. Defective, Suspect or Returned Product
6. Storage
7. Coolers, Refrigerators and Freezers
8. Shipping
9. Incoming Chemical Program

Equipment Program (13 mins)

1. Equipment Program and Sanitary Facility Design
2. Proper Equipment Design
3. Pre-Owned Equipment
4. Equipment Best Practices
5. Preventive Maintenance
6. Creating a Preventive Maintenance Program
7. Communication, Documentation and Calibration

Personnel Training Program (14 mins)

1. Food Hygiene Policy and Practices
2. Visitor Information and Hygiene Policy
3. Training Personnel
4. Training Best Practices
5. Training Best Practices (cont)
6. Technical Training

Sanitation Program (22 mins)

1. The Sanitation Process
2. Wet Cleaning
3. Dry Cleaning
4. Clean Out-of-Place (COP)
5. Clean-In-Place
6. Setting up a Cleaning Schedule
7. Sanitation Program Best Practices
8. Specific Industry Sector Best Practices
9. Documenting a Sanitation Program
10. Developing Verification and Validation Procedures

Pest Management Program (19 mins)

1. Pest Hazards
2. Integrated Pest Management (IPM) Program
3. Elements of a Pest Management Plan
4. Crawling Insect Control
5. Flying Insect Control
6. Rodent Control
7. Bird Control

Recall Plan (18 mins)

1. Objectives of a Food Recall
2. When is a Recall Necessary
3. Recall Roles and Responsibilities
4. Traceability
5. The Recall Process
6. Recall Plan Elements

Allergen Control Program (15 mins)

1. Allergen Overview
2. Allergen Contamination and Control
3. Allergen Identification and Mapping
4. Procedure and Work Instructions
5. Labeling and Packaging

Supplier Quality Assurance (14 mins)

1. What is Supplier Quality Assurance
2. Supplier Evaluation and Approval
3. Approved Supplier List
4. Product Specifications and Controls
5. Certificate of Analysis (COA)
6. Letter of Continuing Guarantee (LOCG)
7. Evaluating Suppliers

Product Protection Program (7 mins)

1. Why Implement a Product Protection Program
2. Critical Processing Steps, Factors and Limits
3. Monitoring, Deviations, Corrective Actions and Verification

The 7 Principles of HACCP (11 mins)

1. Conduct a Hazard Assessment
2. Determine Critical Control Points (CCPs)
3. Establish the Critical Limits of Identified CCPs
4. Monitor Each Critical Control Point
5. Establish Corrective Action
6. Establish Verification Procedures
7. Establish Documentation and Recordkeeping Procedures

HACCP Set-Up (17 mins)

1. Establish your HACCP team
2. Obtain product and processing information
3. Describe finished product and identify intended use
4. Construct process flow diagram and plant schematic
5. On-site verification
6. The 7 Principles of HACCP

Managing & Maintaining the HACCP System (11 mins)

1. Validating the HACCP System
2. Verification Activities
3. Verification of the HACCP Plan
4. Audit Systems
5. Training, Corrective Action Follow-Up and Documents

Total	4 hrs, 11 mins

This course outline has been set according to the operating requirements at:
Alberta Food Processors Association as of September 17, 2010

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