Meat & Poultry HACCP

Start Date: December 13, 2021 8:00 am

December 13 @ 8:00 am – December 14 @ 4:00 pm PST

Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.

Digital Curriculum & HACCP Plan Documents

International HACCP Alliance Certificate issued after completion of the course.

Virtual Class Requirements:

• 16 hours of active participation with a 1-hour lunch and breaks
• Computer & Internet Connection
• Computer microphone or phone for audio participation during the virtual class
• Webcam required for video participation during the virtual class
• Student Information sheet filled out before class
• Digital or Physical Copy of Meat and Poultry Book (File Provided)

Meat & Poultry HACCP Course Agenda:

Day 1

ORIENTATION AND INTRODUCTION TO ALLIANCE COURSE AND HACCP

• Describe the purpose of the course
• Explain the relationship of the International Alliance
• Introduce the HACCP concept for food safety

PREREQUISITE PROGRAMS

• Review programs that need to be in place before implementation of a HACCP program
• Describe the relationship between Good Manufacturing Practices (GMPs), sanitation control procedures (SCPs), and HACCP
• Describe monitoring, correction, and record-keeping requirements for 8 areas of sanitation
• Review examples of SCPs, monitoring, and records in curriculum manual
• Review other relevant regulatory requirements that may apply to the audience

SAFETY HAZARDS

• Describe the general types of hazards including species-related hazards and process-related hazards
• Describe the species and process-related safety hazards with emphasis on:
  • What causes a safety hazard
  • What products and processes are affected by the hazard
  • How the hazard can be controlled (prevented, eliminated, or reduced to an acceptable level)

PRELIMINARY STEPS

• Introduce preliminary steps that must be completed prior to applying HACCP principles
• Introduce example to demonstrate preliminary steps

Break

CONDUCTING A HAZARD ANALYSIS

• Describe the steps in the Hazard Analysis process
• Introduce and describe the Hazard Analysis form
• Describe how to identify all potential species and process-related hazards
• Describe how to determine what hazards are significant and justify the decision
• Describe control measures for specific types of hazards
•  Use an example to illustrate how to conduct a hazard analysis

DETERMINING CRITICAL CONTROL POINTS

• Define critical control points (CCPs)
• Continue with teaching example to identify CCPs
• Discuss tools to help identify CCP

Lunch

ESTABLISHING CRITICAL LIMITS

• Define and list typical critical limits (CLs) using examples from the curriculum manual
• Introduce the HACCP Plan Form
• Describe control strategy options
• Describe how to select one or more critical limits from a control strategy
• Discuss the use of operating limits
• Use an example to illustrate how to set up a HACCP plan form and select a critical limit

CRITICAL CONTROL POINTS MONITORING

• Define and explain the purpose of monitoring
• Describe the 4 elements of a complete monitoring procedure
• Describe how to identify appropriate monitoring procedures for the critical limit
• Use an example to illustrate how to identify monitoring procedures

CORRECTIVE ACTIONS

• Define and explain the need for predetermined corrective actions
• Explain and identify the components required for a complete corrective action procedure
• Describe how to identify appropriate corrective actions
• Use an example to illustrate how to identify corrective actions

ESTABLISH VERIFICATION PROCEDURES

• Define and explain the need for verification procedures
• Explain types of verification procedures including validation, routine, and periodic verification
• Give examples of typical verification procedures needed including accuracy checks, calibration, testing
• Describe how to identify appropriate verification procedures
• Use an example to illustrate how to identify verification procedures

Day 2

RECORD-KEEPING PROCEDURES

• Define and explain the need for record-keeping procedures
• Explain types of records needed and the record-keeping requirements in the USDA regulation
• Review examples of types of records in the curriculum
• Describe how to identify appropriate record-keeping procedures
• Use an example to illustrate how to identify record-keeping procedures

OVERVIEW OF USDA HACCP REGULATION

• Introduce the USDA HACCP regulation and its format
• Discuss each of the elements of the regulation using the curriculum manual format

RESOURCES FOR PREPARING HACCP PLANS

Break

REVIEW AND INTRODUCTION OF PRACTICAL WORK SESSION

• Divide students into groups and select a Teaching Model for each group to work on.

GROUP WORK SESSIONS ON DEVELOPING HACCP PLANS

• Students complete a Hazard Analysis and develop necessary HACCP Plans with the instructor facilitation as necessary

Lunch

GROUP PRESENTATIONS

• Each group presents the results of their Hazard Analysis and HACCP Plan with comments and discussion from students and instructors

REVIEW, Q&A, AND ADJOURN

Juice HACCP

Start Date: January 13, 2022 8:00 am

January 13, 2022 @ 8:00 am – January 14, 2022 @ 5:00 pm PST

Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.

International HACCP Alliance Certificate issued after completion of the course.

Virtual Class Requirements:

• 16 hours of active participation split into 2 days with 1-hour lunch break per day
• Computer microphone or phone for audio participation during the virtual class
• Webcam required for video participation during the virtual class
• Student Information sheet filled out before class

Juice HACCP Course Agenda:

Day 1

Welcome & Introductions

• Chapter 1 – Introduction to Food Safety and the HACCP System
• Chapter 2 – Hazards – Biological, Chemical, and Physical
• Chapter 3 – Prerequisites to HACCP
• Chapter 4 – Commercial Processing Example
• Breakout Session I
• Breakout Session I Reports

Lunch

• Chapter 5 – Hazard Analysis & Preventive Measures (Principle 1)
• Chapter 6 – Identification of Critical Control Points (Principle 2)
• Breakout Session II
• Breakout Session II Reports
• Chapter 7 – Establishment of Critical Limits (Principle 3)
• Chapter 8 – Critical Control Point Monitoring (Principle 4)

Adjourn

Day 2

Welcome & Review

• Chapter 9 – Corrective Actions (Principle 5)
• Breakout Session III
• Breakout Session III Reports
• Chapter 10 – Verification (Principle 6)
• Chapter 11 – Record-Keeping Procedures (Principle 7)
• Breakout Session IV (The Overall HACCP Plan

Lunch

• Breakout Session IV Reports
• Chapter 12 – The Regulation
• Chapter 13 – Sources of Information on Preparing HACCP Plans
• Review & Q&A

Adjourn

In Person

Start Date: January 17, 2022 7:00 am

January 17, 2022 @ 7:00 am – January 18, 2022 @ 4:00 pm CST

Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.

Digital Curriculum & HACCP Plan Documents

International HACCP Alliance Certificate issued after completion of the course.

Live Class Requirements:

16 hours of active participation with a 1-hour lunch and breaks
Student Information sheet filled out before class
Digital or Physical Copy of Meat and Poultry Book (File Provided)

Meat & Poultry HACCP Course Agenda:

Day 1

ORIENTATION AND INTRODUCTION TO ALLIANCE COURSE AND HACCP

Describe the purpose of the course
Explain the relationship of the International Alliance
Introduce the HACCP concept for food safety
PREREQUISITE PROGRAMS

Review programs that need to be in place before implementation of a HACCP program
Describe the relationship between Good Manufacturing Practices (GMPs), sanitation control procedures (SCPs), and HACCP
Describe monitoring, correction, and record-keeping requirements for 8 areas of sanitation
Review examples of SCPs, monitoring, and records in curriculum manual
Review other relevant regulatory requirements that may apply to the audience
SAFETY HAZARDS

Describe the general types of hazards including species-related hazards and process-related hazards
Describe the species and process-related safety hazards with emphasis on:
What causes a safety hazard
What products and processes are affected by the hazard
How the hazard can be controlled (prevented, eliminated, or reduced to an acceptable level)
PRELIMINARY STEPS

Introduce preliminary steps that must be completed prior to applying HACCP principles
Introduce example to demonstrate preliminary steps
Break

CONDUCTING A HAZARD ANALYSIS

Describe the steps in the Hazard Analysis process
Introduce and describe the Hazard Analysis form
Describe how to identify all potential species and process-related hazards
Describe how to determine what hazards are significant and justify the decision
Describe control measures for specific types of hazards
Use an example to illustrate how to conduct a hazard analysis
DETERMINING CRITICAL CONTROL POINTS

Define critical control points (CCPs)
Continue with teaching example to identify CCPs
Discuss tools to help identify CCP
Lunch

ESTABLISHING CRITICAL LIMITS

Define and list typical critical limits (CLs) using examples from the curriculum manual
Introduce the HACCP Plan Form
Describe control strategy options
Describe how to select one or more critical limits from a control strategy
Discuss the use of operating limits
Use an example to illustrate how to set up a HACCP plan form and select a critical limit
CRITICAL CONTROL POINTS MONITORING

Define and explain the purpose of monitoring
Describe the 4 elements of a complete monitoring procedure
Describe how to identify appropriate monitoring procedures for the critical limit
Use an example to illustrate how to identify monitoring procedures
CORRECTIVE ACTIONS

Define and explain the need for predetermined corrective actions
Explain and identify the components required for a complete corrective action procedure
Describe how to identify appropriate corrective actions
Use an example to illustrate how to identify corrective actions
ESTABLISH VERIFICATION PROCEDURES

Define and explain the need for verification procedures
Explain types of verification procedures including validation, routine, and periodic verification
Give examples of typical verification procedures needed including accuracy checks, calibration, testing
Describe how to identify appropriate verification procedures
Use an example to illustrate how to identify verification procedures
Day 2

RECORD-KEEPING PROCEDURES

Define and explain the need for record-keeping procedures
Explain types of records needed and the record-keeping requirements in the USDA regulation
Review examples of types of records in the curriculum
Describe how to identify appropriate record-keeping procedures
Use an example to illustrate how to identify record-keeping procedures
OVERVIEW OF USDA HACCP REGULATION

Introduce the USDA HACCP regulation and its format
Discuss each of the elements of the regulation using the curriculum manual format
RESOURCES FOR PREPARING HACCP PLANS

Break

REVIEW AND INTRODUCTION OF PRACTICAL WORK SESSION

Divide students into groups and select a Teaching Model for each group to work on.
GROUP WORK SESSIONS ON DEVELOPING HACCP PLANS

Students complete a Hazard Analysis and develop necessary HACCP Plans with the instructor facilitation as necessary
Lunch

GROUP PRESENTATIONS

Each group presents the results of their Hazard Analysis and HACCP Plan with comments and discussion from students and instructors
REVIEW, Q&A, AND ADJOURN

Juice HACCP

Start Date: February 2, 2022 8:00 am

February 2, 2022 @ 8:00 am – February 3, 2022 @ 5:00 pm PST

Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.

International HACCP Alliance Certificate issued after completion of the course.

Virtual Class Requirements:

• 16 hours of active participation split into 2 days with 1-hour lunch break per day
• Computer microphone or phone for audio participation during the virtual class
• Webcam required for video participation during the virtual class
• Student Information sheet filled out before class

Juice HACCP Course Agenda:

Day 1

Welcome & Introductions

• Chapter 1 – Introduction to Food Safety and the HACCP System
• Chapter 2 – Hazards – Biological, Chemical, and Physical
• Chapter 3 – Prerequisites to HACCP
• Chapter 4 – Commercial Processing Example
• Breakout Session I
• Breakout Session I Reports

Lunch

• Chapter 5 – Hazard Analysis & Preventive Measures (Principle 1)
• Chapter 6 – Identification of Critical Control Points (Principle 2)
• Breakout Session II
• Breakout Session II Reports
• Chapter 7 – Establishment of Critical Limits (Principle 3)
• Chapter 8 – Critical Control Point Monitoring (Principle 4)

Adjourn

Day 2

Welcome & Review

• Chapter 9 – Corrective Actions (Principle 5)
• Breakout Session III
• Breakout Session III Reports
• Chapter 10 – Verification (Principle 6)
• Chapter 11 – Record-Keeping Procedures (Principle 7)
• Breakout Session IV (The Overall HACCP Plan

Lunch

• Breakout Session IV Reports
• Chapter 12 – The Regulation
• Chapter 13 – Sources of Information on Preparing HACCP Plans
• Review & Q&A

Adjourn

Meat & Poultry HACCP

Start Date: February 17, 2022 8:00 am

February 17, 2022 @ 8:00 am – February 18, 2022 @ 4:00 pm PST

Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.

Digital Curriculum & HACCP Plan Documents

International HACCP Alliance Certificate issued after completion of the course.

Virtual Class Requirements:

• 16 hours of active participation with a 1-hour lunch and breaks
• Computer & Internet Connection
• Computer microphone or phone for audio participation during the virtual class
• Webcam required for video participation during the virtual class
• Student Information sheet filled out before class
• Digital or Physical Copy of Meat and Poultry Book (File Provided)

Meat & Poultry HACCP Course Agenda:

Day 1

ORIENTATION AND INTRODUCTION TO ALLIANCE COURSE AND HACCP

• Describe the purpose of the course
• Explain the relationship of the International Alliance
• Introduce the HACCP concept for food safety

PREREQUISITE PROGRAMS

• Review programs that need to be in place before implementation of a HACCP program
• Describe the relationship between Good Manufacturing Practices (GMPs), sanitation control procedures (SCPs), and HACCP
• Describe monitoring, correction, and record-keeping requirements for 8 areas of sanitation
• Review examples of SCPs, monitoring, and records in curriculum manual
• Review other relevant regulatory requirements that may apply to the audience

SAFETY HAZARDS

• Describe the general types of hazards including species-related hazards and process-related hazards
• Describe the species and process-related safety hazards with emphasis on:
  • What causes a safety hazard
  • What products and processes are affected by the hazard
  • How the hazard can be controlled (prevented, eliminated, or reduced to an acceptable level)

PRELIMINARY STEPS

• Introduce preliminary steps that must be completed prior to applying HACCP principles
• Introduce example to demonstrate preliminary steps

Break

CONDUCTING A HAZARD ANALYSIS

• Describe the steps in the Hazard Analysis process
• Introduce and describe the Hazard Analysis form
• Describe how to identify all potential species and process-related hazards
• Describe how to determine what hazards are significant and justify the decision
• Describe control measures for specific types of hazards
•  Use an example to illustrate how to conduct a hazard analysis

DETERMINING CRITICAL CONTROL POINTS

• Define critical control points (CCPs)
• Continue with teaching example to identify CCPs
• Discuss tools to help identify CCP

Lunch

ESTABLISHING CRITICAL LIMITS

• Define and list typical critical limits (CLs) using examples from the curriculum manual
• Introduce the HACCP Plan Form
• Describe control strategy options
• Describe how to select one or more critical limits from a control strategy
• Discuss the use of operating limits
• Use an example to illustrate how to set up a HACCP plan form and select a critical limit

CRITICAL CONTROL POINTS MONITORING

• Define and explain the purpose of monitoring
• Describe the 4 elements of a complete monitoring procedure
• Describe how to identify appropriate monitoring procedures for the critical limit
• Use an example to illustrate how to identify monitoring procedures

CORRECTIVE ACTIONS

• Define and explain the need for predetermined corrective actions
• Explain and identify the components required for a complete corrective action procedure
• Describe how to identify appropriate corrective actions
• Use an example to illustrate how to identify corrective actions

ESTABLISH VERIFICATION PROCEDURES

• Define and explain the need for verification procedures
• Explain types of verification procedures including validation, routine, and periodic verification
• Give examples of typical verification procedures needed including accuracy checks, calibration, testing
• Describe how to identify appropriate verification procedures
• Use an example to illustrate how to identify verification procedures

Day 2

RECORD-KEEPING PROCEDURES

• Define and explain the need for record-keeping procedures
• Explain types of records needed and the record-keeping requirements in the USDA regulation
• Review examples of types of records in the curriculum
• Describe how to identify appropriate record-keeping procedures
• Use an example to illustrate how to identify record-keeping procedures

OVERVIEW OF USDA HACCP REGULATION

• Introduce the USDA HACCP regulation and its format
• Discuss each of the elements of the regulation using the curriculum manual format

RESOURCES FOR PREPARING HACCP PLANS

Break

REVIEW AND INTRODUCTION OF PRACTICAL WORK SESSION

• Divide students into groups and select a Teaching Model for each group to work on.

GROUP WORK SESSIONS ON DEVELOPING HACCP PLANS

• Students complete a Hazard Analysis and develop necessary HACCP Plans with the instructor facilitation as necessary

Lunch

GROUP PRESENTATIONS

• Each group presents the results of their Hazard Analysis and HACCP Plan with comments and discussion from students and instructors

REVIEW, Q&A, AND ADJOURN