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.

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

2010 HACCP- SAN FRANCISCO, CA
Basic and Advanced HACCP
San Francisco, CA- August 2-4, 2010

Registration
With Credit card-Online Registration (recommended)

With Check Payment, Click here to register with check
Registration fee for San Fracisco - one course - $450, two courses = $750

Conference Place:
South San Francisco Conference Center
255 South Airport Boulevard
South San Francisco, CA 94080-6703
Baden Room B

Sign in time is 8:15AM and the class will start at 8:30AM.
The first day will end at approximately 4:30 pm.
The second and third days will start at 8:00 AM and will end
(depending participation) mid afternoon.

Additional Information
E-mail: info@foodhaccp.com


Example of Certificate after course

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

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.