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HACCP

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The Hazard Analysis Critical Control Point system (HACCP) is a program that addresses the identification and control of biological, chemical, and physical hazards from raw materials, handling, and manufacturing food products. HACCP is universally recognized and is an instrumental component of a Food Safety Management System. Eurofins offers a comprehensive portfolio of HACCP training which forms the foundation for Global Food Safety Initiative (GFSI), Good Manufacturing Practices, and Good Distribution Practices.

HACCP For Food Processors

Course Description Recognized by the International HACCP Alliance, Eurofins’ interactive HACCP workshop takes a real-world approach in familiarizing trainees with the program’s seven principles, preventive methodology and implementation strategies.
Training Modules • Introduction to HACCP
• Food Safety Hazards
• Setting up a HACCP Program
• Principle 1 - Completion of a Hazard Analysis
• Principle 2 - Determination of Critical Control Points
• Principle 3 - Determination of Critical Limits
• Principle 4 - Monitoring of CCPs
• Principle 5 - Determination of Corrective Actions
• Principle 6 - Verification of HACCP Plans
• Principle 7 - Record-Keeping
Prerequisites None
Who Should Attend? Quality Assurance/Control Managers/Employees, Regulatory Affairs as well as Production and Distribution Supervisors/Personnel, or anyone who is interested in learning more about HACCP in the food industry.

Advanced HACCP

Course Description The Advanced HACCP course gives you the foundation needed to utilize verification, internal auditing, and corrective action management activities to promote continuous improvement and ensure a robust HACCP program. It is critical to continually review and evaluate the effectiveness of your HACCP program with respect to regulatory updates, process flow changes, emerging hazards and new product development.
Training Modules • HACCP Overview
• HACCP Regulatory & GFSI Requirements (USDA, FDA, CFIA, SQF, BRC, FSSC 22000)
• Verification and Validation of Prerequisite Programs
• CCP Verification
• HACCP System Verification & Reassessment
• HACCP Plan Validation
• Corrective Action Management
Prerequisites HACCP for Food Processors
Who Should Attend? Quality Assurance/Control Managers/Employees, Regulatory Affairs as well as Production and Distribution Supervisors/Personnel, or anyone who is interested in learning more about taking their HACCP program to the next step!

HACCP for Seafood Processors

Course Description The Seafood HACCP course is recognized by the Association of Food and Drug Officials (AFDO) and meets the training requirements dictated in the Seafood HACCP regulation (21 CFR Part 123.10) for a Qualified Individual involved in the HACCP activities for fish and fishery product processing. This on-site course reviews seafood food safety hazards, and the regulations and principles of HACCP geared for the seafood industry.
Training Modules • Introduction to HACCP
• Seafood Safety Hazards
• Prerequisite Programs, Preliminary Steps & Principles of HACCP
• Principle 1 - Hazard Analysis
• Principle 2 - Determination of Critical Control Points
• Principle 3 - Determination of Critical Limits
• Principle 4 - Monitoring of CCPs
• Principle 5 - Determination of Corrective Actions
• Principle 6 - Verification of HACCP Plans
• Principle 7 - Record-Keeping
• Sources of Information for preparing HACCP plans
• Seafood HACCP Regulation
Prerequisites None
Who Should Attend? Intended for those with an active involvement or interest in the seafood and aquaculture industry or those looking to expand their HACCP background. This course is built for all areas of the seafood industry including; Quality Assurance and Control Managers or Employees, Regulatory Affairs as well as Production and Distribution Supervisors and Personnel.

HACCP for Animal Food Processors

Course Description Accredited by the International HACCP Alliance, this course focuses on providing easy to understand steps in order to implement a Hazard Analysis and Critical Control Points system within the feed industry.  The course will use examples from the animal feed industry to help participants apply learned information to animal feed or feed ingredient production.
Training Modules • Introduction to HACCP
• Animal Food Safety Hazards
• Setting up a HACCP Program (5 Steps)
• Principle 1 - Hazard Analysis
• Principle 2 - Determination of Critical Control Points
• Principle 3 - Determination of Critical Limits
• Principle 4 - Monitoring of CCPs
• Principle 5 - Determination of Corrective Actions
• Principle 6 - Verification of HACCP Plans
• Principle 7 - Record-Keeping
Prerequisites None
Who Should Attend? • Meat and poultry processors
• Food safety professionals that work in the meat and/or poultry industry
• Quality assurance managers and supervisors
• HACCP coordinators
• Operational managers
• Anyone who needs to meet the requirements for HACCP training

Upcoming Courses

Course Date Location
HACCP for Food Processors July 23 - July 24 Nashville, TN
Implementing SQF Systems - Manufacturing Edition 8 July 25 - July 26 Nashville, TN
Food Quality Plans for SQF Systems July 27 Nashville, TN
Preventive Controls for Human Food August 1 - August 3 Milwaukee, WI
HACCP for Food Processors August 7 - August 8 Minneapolis, MN
Internal Food Safety Auditor August 7 - August 8 Seattle, WA
Implementing SQF Systems - Manufacturing Edition 8 August 9 - August 10 Minneapolis, MN
Preventive Controls for Animal Food August 15 - August 17 Atlanta,GA
HACCP for Food Processors August 21 - August 22 Des Moines, IA
Implementing SQF Systems - Manufacturing Edition 8 August 23 - August 24 Des Moines, IA
Environmental Monitoring Program August 28 - August 29 Orange County, CA
Internal Food Safety Auditor September 6 - September 7 Fresno, CA
Environmental Monitoring Program September 11 - September 12 Philadelphia, PA
Food Plant Microbiology & Hazards 101 September 13 - September 14 Minneapolis, MN
FSSC 22000 September 13 - September 14 Philadelphia, PA
HACCP for Food Processors September 18 - September 19 Orange County, CA
Implementing SQF Systems - Manufacturing Edition 8 September 20 - September 21 Orange County, CA
Preventive Controls for Animal Food September 26 - September 28 Dallas, TX
Preventive Controls for Human Food September 26 - September 28 Des Moines, IA
GLP within Food Plant Laboratories October 2 - October 3 Milwaukee, WI
FSMA: Foreign Supplier Verification Programs October 4 - October 5 Providence, RI
BRC Lead Auditor October 8 - October 12 Chicago, IL
HACCP for Food Processors October 9 - October 10 Philadelphia, PA
Preventive Controls for Human Food October 10 - October 12 Minneapolis, MN
Implementing SQF Systems - Manufacturing Edition 8 October 11 - October 12 Philadelphia, PA
Preventive Controls for Animal Food October 17 - October 19 Des Moines, IA
Environmental Monitoring Program October 18 - October 19 Seattle, WA
Implementing SQF Systems - Manufacturing Edition 8 November 1 - November 2 Louisville, KY
BRC: Food Safety Issue 7 To 8 Conversion For Sites November 6 Chicago, IL
FAMI-QS Version 6 November 6 - November 7 St Louis, MO
FSMA: Foreign Supplier Verification Programs November 8 - November 9 Chicago, IL
Internal Food Safety Auditor November 8 - November 9 St Louis, MO
Advanced SQF Practitioner November 13 - November 14 Philadelphia, PA
Preventive Controls for Human Food November 14 - November 16 Fresno, CA
Internal Food Safety Auditor November 27 - November 28 Louisville, KY
Preventive Controls for Human Food November 28 - November 30 Dallas, TX
Environmental Monitoring Program December 4 - December 5 Des Moines, IA
Internal Food Safety Auditor December 6 - December 7 Nashville, TN
HACCP for Food Processors December 11 - December 12 Seattle, WA
Preventive Controls for Human Food December 12 - December 14 Kansas City, MO
Implementing SQF Systems - Manufacturing Edition 8 December 13 - December 14 Seattle, WA

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