Click here for 2011 Basic/Advanced
HACCP
Class Schedules

 

2010 HACCP Class Schedule

Basic HACCP- Completed
Chicago, IL, August 30 and 31

Basic HACCP- Completed
Los Angeles, CA. September 9 and 10

Basic HACCP- Completed
Camden, New Jersey, September 13 and 14

Basic HACCP
- Completed
Chicago, IL, September 27 and 28

Basic HACCP- Completed
Visalia, CA., October 4 and 5

Basic HACCP- Completed
Chicago, IL, October 25 and 26

Basic Food Safety Microbiology Course- Completed
1day Short Course, Nov. 1, 2010

5th International Conference for Food
Safety and Quality
- Completed
Nov. 2-3, 2010

ISO22000 2day Training
- Completed
Nov. 4-5, 2010

Basic HACCP- Completed
Chicago, IL. November 29 and 30

Basic HACCP- Completed
Los Angeles, CA, December 6 and 7

Basic HACCP- Completed
Visalia, CA, December 13 and 14


Past Trainings
Basic, Advanced HACCP and ISO22000
April 12-16, 2010
Redondo Beach, CA

During 4th International Conference
Redondo Beach, CA
(ISO22000 Training - Nov. 5-6, 2009)


HACCP, ISO22000 trainings
Hermosa Beach, CA
(Feb. 16-20, 2009)

HACCP Training
San Francisco, CA
(Sep. 10-11, 2008)

Basic and Advanced
HACCP Training


Joseph Iwan is the instructor for Professional Food Safety Ltd which is an approved course provider for the International HACCP Alliance and SQF. Upon completion of the class, attendees will receive a certificate bearing the seal of the Alliance and be entered into their International Database of individuals who have attended a Certified Course.

Upon completion of the class, attendees will receive a certificate bearing the seal of the Alliance and be entered into their International Database of individuals who have attended a Certified Course. If you attend both HACCP courses, you will receive two (basic and advanced) HACCP Certificates

This certification fulfills all USDA/FSIS and FDA regulatory requirements for HACCP Training. The certification is also accepted by auditing firms who require HACCP Training as a component of the audit. Our training has encompassed a multitude of industries from the farm to the table.

Program
Basic HACCP
- Introduction  To HACCP Systems
- Food Safety And HACCP Systems
- Pre Requisite Programs
- Developing HACCP Plans
Biological, chemical and physical hazards
Initial steps in applying HACCP principles
- Hazard Analysis And Critical
Control Points (CCP's)
         Hazard analysis/preventive measures
Critical control point identification
- Working Groups
Group Assignments
Hazard Analysis And Identification Of CCP's
- Reports Of The Working Group
- Critical Limits, Monitoring and Corrective Actions
Establish Critical Limits
Establishing Monitoring Procedures
Deviations
- Working Groups And Reports
- Verification And Record keeping
Verification
Record keeping
- Working Groups And Reports
- Managing/Implementing
Your HACCP Plan
Systems For Managing
Your HACCP Plan
Strategies For Implementing
Your HACCP Plan
           - Working Groups And Reports
Regulatory Update
Summary / Q/A

Advanced HACCP
- Prerequisite Programs
- Developing HACCP Plans
- Advanced Hazard Analysis
and Critical Control Points (CCP's)
- Critical Limits, Monitoring And
Corrective Actions
- Verification And Record keeping
Verification
Record keeping
- Managing/Implementing
Your HACCP Plan
Systems For Managing
Your HACCP Plan
Strategies For Implementing
Your HACCP Plan
- Working Groups And Reports
Regulation update


Auditing the Program
Audit Principles, as well as the components
of a HACCP self-audit


Managing Change
Managing change in the HACCP system
Summary / Q/A

Target Audience
Fresh Produce/Packers/
Restaurant Chains/Meat products/
Seafood products/Consultants
Food distributors/Wholesalers/
Daily productsEducators/students

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