Duration: 2 days

Gain an in-depth understanding of the components of a food safety system including prerequisite programs, the five preliminary steps, the seven principles of HACCP and how to develop and maintain a HACCP plan. This workshop reviews the history of HACCP and the reasons for its global acceptance. Attendees will comprehend the basic steps to develop a HACCP plan by applying principles taught.


HACCP Overview/ History
Discuss the needs for and benefits of HACCP
Describe Safe Food for Canadian Acts and FDA laws and regulations in relation to HACCP plans
Describe Preventive Control Plan and its relationship to HACCP

Prerequisite programs

Define and develop Standard Operations Procedures and Records (SOPs and SORs)
Introduction to GMPs and its relationship to HACCP preliminary steps of HACCP

(Hands-on session I)

Steps in the development of a HACCP plan

Assemble the HACCP team
Describe the product and its method of distribution
Develop a complete list of ingredients and raw material
Develop a process flow diagram

HACCP Principles

Presentation of HACCP principles
Discuss the seven principles in detail and its relevance to PCPs

(Hands-on session II)

Principle 1- Conduct a Hazard Analysis
Biological, Chemical and Physical Hazards
Conducting a Hazard Analysis
Steps in Conducting a Hazard Analysis

(Hands-on session III)

Principle 2 – Identify Critical Control Points
Steps in Identifying Critical Control Points
Principle 3 – Establish Critical Limits
Steps in Establishing Critical Limits
Principle 4 – Establish Monitoring Procedures
Steps in Establishing Monitoring Procedures
Principle 5 – Establish Corrective Actions
Steps in Establishing Corrective Actions

(Hands-on session IV)

Principle 6 – Establish Record keeping Procedures
Steps in Establishing Record keeping Procedures
Principle 7 – Establish Verification Procedures
Steps in Establishing Verification Procedures
Review sample HACCP plan and analysis
Training review and summary