This 2-day training course is accredited by the International HACCP Alliance and is taught by a professional staff, including Dr. Gary C. Smith and Dr. Keith Belk. Dr. Gary C. Smith is a member of the Board of Directors for Food Safety Net Services and is now University Distinguished Professor Emeritus at Colorado State University and Adjunct Member of the Graduate Faculty at Texas A&M University. Dr. Keith Belk, is Director of Scientific Affairs with Food Safety Net Services and professor in the Department of Animal Sciences at Colorado State University with numerous years of experience in the food industry.
The HACCP course is designed to educate and certify individuals in HACCP Systems development, implementation, and management. Ideal for Plant HACCP Team Members, Plant Management Teams, Corporate Executives, and anyone whose job function will impact the facility HACCP Plan.
HACCP Course Agenda
Topics discussed during the two day course include:
- GMPs and SOPs
- Chemical, Physical, and Biological Hazards
- HACCP Plan Preliminary Tasks
- HACCP and Critical Control Points
- Critical Limits, Monitoring, and Corrective Actions
- Verification and Record-keeping
- HACCP Plan/System Reassessment & Recalls
- HACCP in the Plant
By completing the 2-day HACCP course you will identify Critical Control points and food production facilities and be able to establish a system for monitoring, verifying and documenting critical control points to ensure food safety during production. When you complete our course you will receive a Certificate of completion with the official seal of the International HACCP Alliance.
2013 HACCP Certification Course Schedule and Location:
*Register 4 weeks prior to the class and/or 2 or more registrations from same company and receive up to a 15% discount!
Two day course: $695