BASIC HACCP: This International HACCP Alliance Accredited course is about the Development, Implementation, Maintenance, and Reassessment of HACCP Plans and Systems based on the United States NATIONAL ADVISORY COMMITTEE ON MICROBIOLOGICAL CRITERIA FOR FOODS (NACMCF)’ HACCP Principles and Application Guidelines and the HACCP under the United Nations Codex Alimentarius, FDA, and USDA. In addition, the course covers the FDA CGMP 21 CFR Part 117, Subpart B; USDA 9 CFR Part 416, Sanitation; 9 CFR Part 430, the Listeria rule; and the overlap regulation of the FDA Juice and Seafood HACCPs and the FDA Food Safety Modernization Act (FSMA), and much more.

Option One:

Virtual – Instructor – Led

On Zoom

Virtual Live – EST Nov 4 and 5, 2024

2025

January 21, 22, 2025 -EST

April 21, 22, 2025 – PST

May 12, 13, 2025 – EST

June 16, 17, 2025 – PST

July 14, 15, 2025 – EST

August 11, 12, 2025 – PST

September 22, 23, 2025 – EST

October 20, 21, 2025 – PST

November 10, 11, 2025 – EST

December 1, 2, 2025 – PST

Link to Zoom Tutorial:

Option two:

Self-Paced –

60 Days

Work at your own convenience

This option would be self-paced to be finished within 60 days. Alex is available to answer questions. The course will be very interactive and multimedia is used.
The manual and the Exercise Workbook will be shipped free of charge.

Development and Implementation of HACCP for Food Processors and Food Related Industries
-Introduction
-History
-Prerequisite Programs
-Good Agricultural Practices
-Good Manufacturing Practices
-Other Prerequisite Programs
Five Preliminary Steps:
1. Assemble the HACCP Team
2. Describe the Food and Its Distribution
3. Describe the Intended use and the Consumers of the Food
4. Develop a Flow Diagram which describes the Process
5. Verify the Flow Diagram
Seven Principles of HACCP
1. Conduct a Hazard Analysis
2. Determine the Critical Control Points (CCPs)
3. Establish Critical Limits
4. Establish Monitoring Procedures
5. Establish Corrective Actions
6. Establish Verification Procedures
7. Establish Record-Keeping and Documentation Procedures
Appendices:
– National Advisory Committee on Microbiological Criteria for Foods (NACMCF)
– 21 CFR 117 Subpart B: Current Good Manufacturing Practices,
-Hazard Analysis, and Risk-Based Preventive Controls for Human Food
– Blank Forms
– Hazard Analysis and Risk Assessment

Link to Registration

Option Three: Onsite Los Angeles and Chicago

Onsite in Hermosa Beach, Los Angeles, California

Location: Holiday Inn

125 Pacific Coast Highway

Hermosa Beach, CA  90254

2024 –
Los Angeles

November 18, 19, 2024 – LA

2025 –
Los Angeles

January 6 and 7, 2025 – LA

March 3 and 4, 2025 – LA

May 5 and 6, 2025 – LA

July 7 and 8, 2025 – LA

September 8 and 9, 2025 – LA

November 3 and 4, 2025 – LA