Course offering number:0711-716
Course ID:
2168
HACCP: Verification and Record Keeping – An Introduction and Review (Third in a Three Part Series)
Pre-recorded Course
AN ON-DEMAND ONLINE TRAINING FORMAT
Who Should Attend
This course is primarily designed for those in the food processing and food manufacturing industries including but not limited to:-
QA/QC Technicians
- Microbiologists
- HACCP Coordinators
- Production Managers
- QA/QC Managers
Description
This course presents a step-by-step approach to food safety using the Hazard Analysis and Critical Control Point system. The material presented is consistent with both U.S. national HACCP documents prepared by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) and the International HACCP documents developed by the Codex Alimentarius Committee of Food Hygiene.
By attending the complete three-part series you will have the tools to implement the entire 7-principles of the Hazard Analysis and Critical Control Point system (HACCP).
Module 1:
Establish Verification (and Validation) Procedures
Verification vs. Validation
Changes and Revalidation Procedures
Verification of CCPs & Components
Components of CCP Verification
Independent checks & HACCP System Verification
Compliance Audit & Verification by FSIS
Module 2:
Establish Record-keeping & Documentation Procedures
Four Types of HACCP Records
Summary of the Hazard Analysis
HACCP Plan Records
Support & Daily Operational Records
Procedures, Reviews, and Retention
Regulatory Access to Records
OTHER PARTS IN THIS SERIES:
Part 1: HACCP: Hazard Analysis and Critical
Control Points - An Introduction and Review
(Course Offering # 0711-714)
Available On-Demand
Part 2: HACCP: Critical Limits, Monitoring and
Corrective Actions - An Introduction and Review
(Course Offering # 0711-715)
Available On-Demand
Register for all three parts and SAVE $150 OR take any one as a stand-alone course. Take all three to maximize learning and minimize expense.