Hazard Analysis Critical Control Point for Food and Beverage Manufacturing

09/09/2022 8:00 am - 5:00 pm

Hazard Analysis Critical Control Point (HACCP) is a preventative plan which identifies hazards and documents the activities needed to control or eliminate them. HACCP is a necessary part of any Food Safety Program and required by most governmental agencies (FDA, USDA, and GA Dept. Ag.). In this two-day course, you’ll learn the history of HACCP, the five preliminary steps and seven principles needed to construct a HACCP plan, how to identify hazards, details on the governmental expectations of HACCP, required documentation, and keys to practical implementation of these plans to ensure a robust and sustainable food safety system.

Learners who successfully complete this course will earn a HACCP Certificate from the International HACCP Alliance. There will be a pre-and post-knowledge check for this course.

 

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