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Hazard Analysis and Critical Control Point (HACCP) course — Honolulu, Hawaii
August 7, 2018 @ 8:00 am - August 8, 2018 @ 5:00 pmUSD500
Many in the food industry around the world, including farmers, manufacturers, processors, and food service, now use a working food safety program to demonstrate their commitment to a high level of consumer protection by delivering safe foods. Facilities that distribute food in the United States are required to have a working FSMA food safety plan. The Hazard Analysis and Risk-based Preventive Controls for Human Food (PCHF) course helps you to develop the required FSMA food safety plan. This is the HACCP course, not the PCHF course.
There are, however, some standards that specifically look for a HACCP plan. For example, if your audits are GFSI-based, you are currently required to have a HACCP plan. This HACCP course teaches you how to develop a HACCP Plan to meet those requirements.
This two-day HACCP workshop starts with the Prerequisite Programs for food safety, the vital foundation of sound HACCP-based systems. These will be followed with discussions of food hazards and the preliminary steps to HACCP. Different food safety standards and schemes as well as the key requirements to comply with FSMA and to meet the current regulatory HACCPs: Juice (21 CFR 120), Seafood (21 CFR 123), and Meat and Poultry (9 CFR 304 et al.) will be incorporated in the discussions. The seven HACCP principles necessary to develop a HACCP/Preventive Control Plans as applicable to any food will then follow. This course will combine discussions, lectures, and highly interactive exercises.
The intended audience includes those working in the food industry, such as farmers, retailers, wholesalers, supervisors, mid-level managers, technical and non-technical personnel, quality professionals, production personnel, marketing professionals, sales persons, and those in the export/import business. A thorough knowledge of your food operations, including food safety problems that have occurred or have the potential to occur, is important to the development of your HACCP Plans.
Facility map: http://foodsafetyhawaii.org/mic-1st-floor-map-06-01-17/