HACCP Training - FoodHACCP.com

PROGRAM
- Introduction To HACCP Systems
      - Food Safety And HACCP Systems
- Pre Requisite Programs
for fresh produce

       - Developing HACCP Plans
Biological, chemical and physical hazards
Initial steps in applying HACCP principles
for fresh produce

           - Hazard Analysis And Critical Control Points (CCP's)
         Hazard analysis/preventive measures
Critical control point identification
for fresh produce

           - Working Groups
Group Assignments
Hazard Analysis And Identification Of CCP's
for fresh produce

           - 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

SPANISH

Training Topic:
HACCP Plan
Development and Implementation

[Key Speaker]
[Course Certificate]
[Program]
[Place/Hotel Info]

Joseph Iwan is the speaker 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.