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 Live with Alex using Zoom
Available Now

2022
February 15 and 16, 2022 – 8:00 A.M. to 4 P.M. PST
March 25 and 26, 2022 – 8:00 A.M. to 4 P.M. EST
May 26 and 27, 2022 – 8:00 A.M. to 4 P.M.
PST
July 26 and 27, 2022 – 8:00 A.M. to 4 P.M.
EST
August 24 and 25, 2022 – 8:00 A.M. to 4 P.M.
PST
October 11 and 12, 2022 – 8:00 A.M. to 4 P.M.
EST

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 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 in Hermosa Beach, Los Angeles, California
Location: Holiday Inn
125 Pacific Coast Highway
Hermosa Beach, CA  90254

2022
January 31 and February 1 , 2022
March 7 and 8 , 2022
April 4 and 5, 2022
May 2 and 3, 2022
June 6 and 7, 2022
July 5 and 6, 2022
August 1 and 2, 2022
September 6 and 7, 2022
October 3 and 4 , 2022
October 31 and November 1
December 5 and 6, 2022

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