June 3-4, 2024: HACCP for Food Manufacturers Virtual Course

This 2 days course approved by HACCP Alliance will help ensure that you and your employees have a complete understanding of the requirements of an effective food safety system and of everyone’s role in ensuring its success. It will give you the details and specifics about how to identify the hazards and controls related to the incoming material and food manufacturing process, how to conduct a hazard analysis and how to validate the HACCP plan.

This course covers the principles related to hazard analysis and critical control points, a food safety and self-inspection system that is widely used and endorsed internationally by industry, regulatory agencies, and consumer groups.

Click here to view the course agenda.

Who Should Attend

This course is designed for personnel responsible for developing, maintaining and updating and reassessing HACCP-based manufacturing plans.

Key Topics

• Review of Good Manufacturing Practices

• Identify and Control Hazards

• The principles of HACCP

• Establish Critical Control Point Monitoring

• Establish Corrective Actions

• Establish effective record keeping system

• Establish procedures for verification of HACCP System

• Implement the HACCP Plan

• Maintain the HACCP Plan

• Recognize Regulatory issues impacting the implementation of HACCP system

• Establish a working HACCP Plan for the attendees

Previous Knowledge

Knowledge of prerequisite programs is recommended

Computer Requirements

• Strong internet connection

• Computer with working camera and microphone

Instructor

Kimberly Onett, Senior Manager Canada Expert Services, Food Technology Consulting (A Mérieux NutriSciences Company)

Kimberly Onett is a performance focused leader with 20 years’ experience delivering Food Safety and Quality training programs and designing requirements for proprietary supplier auditing programs. She is committed to empowering auditors and food manufacturing sites with knowledge and support to achieve their goals and deliver on outstanding service to clients, partners, and consumers.

A minimum of 3 students is needed to run this course.

Click here for our cancellation policy.