Hazard Analysis Critical Control Point HACCP is s systematic preventive approach to Food Safety, which addresses hazards associated with food manufacturing. HACCP is used to identify these hazards and put in place procedures to reduce or eliminate the hazards from finished products.
This HACCP workshop is a hands on training which will guide you through the steps to develop and implement a science based HACCP Program for you facility.
Participant will work in small groups to practice HACCP concepts such as creating Hazard Analysis, and Critical Limit definition, and Process Flow charts needed to develop a HACCP Plans.
This course meets USDA and FDA HACCP training requirements under federal and state food inspection. A certificate will be presented to participants upon completion of the course.
Date: January 23, 2014
Time: 8:30 a.m. - 4:00 p.m.
Location: University of Minnesota,
Andrew Boss Laboratory of Meat Science Building (Map)
Brochure (253 K PDF)
Who Should Attend
- Plant Managers
- Assurance Personnel
- Ingredient Suppliers
- State and Local Regulators responsible for establishing and monitoring HACCP Programs.
- Introduction and History of HACCP
- Prerequisite Programs: SOPs, GMPs, SSOPs
- HACCP Regulations
- Hazard Analysis
- The 7 Principles of HACCP
- Principle 1: Determination of Significant Hazards: Biological, Chemical, and Physical
- Principle 2: Identifying Critical Control Points (CCPs)
- Principles 3, 4, 5: Establishing Critical Limits, Monitoring Procedures, and Corrective Actions
- Principles 6 & 7: Record Keeping and Verification
- HACCP implementation
For more information on this workshop, please contact:
Associate Program Director
University of Minnesota Extension Food Safety