Food Safety & Quality
HACCP II: Developing Your HACCP Plans
- Benefits of attending
The HACCP system, comprised of the HACCP Prerequisite programs, the HACCP Plan and reassessment, is a preventative approach to food safety. Establishing control of identified hazards at critical control points during manufacture ensures safe production of food. The development of the HACCP plan requires a comprehensive review of the product line in order to complete a hazard analysis, determine critical control points, set critical and operating limits, and establish procedures for monitoring and deviation with accurate validation and verification processes and record keeping. - During this course, you will explore:
- Current and pending government legislation pertaining to HACCP, FSEP, traditional HACCP and Codex Alimentarius' approach to HACCP
- The relationships between GMP, FSEP, CODEX, HACCP, SQF and ISO
- Components of the HACCP Prerequisite Programs
- The Codex 12 steps to HACCP plan development
- The 7 HACCP principles
- Strategies for successful implementation and management of your HACCP plan
- Who should attend
Newly formed HACCP teams, including:- Plant Operators
- Quality Departments
- HACCP Team Members
- Supervisors and managers who need an understanding of HACCP prerequisites and the principles of HACCP
- Prerequisite: HACCP I
 | For more information email: info@afpa.com or contact the AFPA Team. |
