Length: 2 Days
Print Friendly, PDF & Email

Fundamentals of Hazard Analysis and Critical Control Points (HACCP) Training by Tonex

cGMP for Quality Assurance Analysts Certification Course by Tonex

This course provides a comprehensive overview of Hazard Analysis and Critical Control Points (HACCP) principles and practices. It focuses on the systematic approach to food safety and the identification, evaluation, and control of hazards throughout the food production process.

Learning Objectives:

  • Understand the principles of Hazard Analysis and Critical Control Points (HACCP).
  • Analyze the regulatory requirements for HACCP.
  • Evaluate the roles and responsibilities in a HACCP-compliant facility.
  • Assess the importance of hazard analysis in food safety.
  • Explore critical control points and monitoring procedures.
  • Develop strategies for implementing and maintaining HACCP standards.

Audience:

  • Food safety professionals
  • Quality assurance specialists
  • Regulatory affairs professionals
  • Food production managers
  • Compliance officers

Program Modules:

Module 1: Introduction to HACCP

    • Overview of HACCP principles
    • Historical development of HACCP
    • Key regulatory requirements (FDA, USDA)
    • Role of HACCP in food safety
    • Case studies of HACCP applications
    • Future trends in HACCP

Module 2: Regulatory Framework for HACCP

    • Overview of HACCP regulations
    • Key regulatory bodies (FDA, USDA, WHO)
    • Compliance requirements and guidelines
    • Regulatory inspections and audits
    • Case studies of regulatory compliance
    • Future trends in HACCP regulation

Module 3: Roles and Responsibilities in a HACCP Facility

    • Responsibilities of HACCP team members
    • Role of quality assurance (QA) units
    • Duties of production managers and supervisors
    • Responsibilities of regulatory affairs professionals
    • Case studies of HACCP roles
    • Collaboration and communication in HACCP implementation

Module 4: Hazard Analysis in Food Safety

    • Conducting hazard analysis
    • Identifying biological, chemical, and physical hazards
    • Risk assessment and prioritization
    • Case studies of hazard analysis
    • Integration of hazard analysis with other safety programs
    • Best practices for hazard identification

Module 5: Critical Control Points and Monitoring Procedures

    • Identifying critical control points (CCPs)
    • Establishing critical limits
    • Monitoring CCPs and corrective actions
    • Verification and validation of CCPs
    • Case studies of CCP implementation
    • Documentation and record-keeping for CCPs

Module 6: Implementing and Maintaining HACCP Standards

    • Developing HACCP plans and compliance programs
    • Training and education for food safety staff
    • Monitoring and auditing HACCP practices
    • Risk management and corrective actions
    • Case studies of HACCP implementation
    • Strategies for maintaining HACCP compliance

 

Request More Information

Please enter contact information followed by your questions, comments and/or request(s):
  • Please complete the following form and a Tonex Training Specialist will contact you as soon as is possible.

    * Indicates required fields

  • This field is for validation purposes and should be left unchanged.

Request More Information

  • Please complete the following form and a Tonex Training Specialist will contact you as soon as is possible.

    * Indicates required fields

  • This field is for validation purposes and should be left unchanged.