HACCP Training

• HACCP I - Documenting Your HACCP Prerequisites
  • Understand Good Manufacturing Practices (GMP's) and their relationship to the government's HACCP Prerequisites
  • Write Standard Operating Procedures for the efficient implementation of HACCP
  • Document and verify prerequisite programs (Including recall and sanitation programs)
  • Recognized by the International HACCP Alliance and in conjunction with CFIA's FSEP Program
  • Prerequisite: None
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• HACCP II - Development of Your HACCP Plan
  • Identify how GMP's, HACCP and ISO 9000 fit together
  • Identify roles of the HACCP team
  • Examine Hazards, determine Critical Control Points, Establish Critical Limits
  • Establish corrective actions, record keeping and verification
  • Review HACCP Software
  • What to expect when you are audited
  • Recognized by the International HACCP Alliance and in conjunction with CFIA's FSEP Program
  • Prerequisite: HACCP I
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• HACCP III - Train the Trainer
  • Obtain knowledge and skills to be effective trainers in their own facilities
  • Learn the Principles of Adult Learning
  • Learn Creative training techniques customized for HACCP
  • Develop a HACCP training plan
  • Prerequisite: HACCP I & II
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• HACCP IV - Validation and Verification of Your HACCP Plan
  • Learn the difference between validation and verification
  • Appropriately identify when to use risk assessments
  • Design science-based Statistical Process Control experiments to validate CCP's
  • Learn about Third Party auditing standards, as well as government auditing
  • Prerequisite: HACCP I & II
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• HACCP V - Effective Auditing of Your HACCP Plan
  • Understand the Canadian Food Inspection Agency's (CFIA's) standards and expectations
  • Understand Second and Third Party standards and expectations
  • Understand the role of auditing in food safety and HACCP
  • Learn how to use auditing for a tool for corrective action
  • Present effective reports which will ensure the results you need
  • Maintain documentation consistent with ISO 9000 principles
  • Prerequisite: HACCP I & II
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• HACCP for On-Line Supervisor
  • Overview of Food Safety & Quality Programs
  • Begin with the Beginning: The Six Food Safety Prerequisite Programs
  • Steps in Successful HACCP Plan Maintenance
  • More details...

For more information email: info@afpa.com or contact the AFPA Team.