- Reduce the risk of food safety hazards
- Ensure you are compliant with regulatory requirements
- Increase food safety standards
- Elevate consumer confidence in your brand
- Help reduce overall costs by decreasing product loss
- Organize your process to produce safe food
- Provide due diligence defense in litigation
- Promote teamwork and efficiency
- Master your HACCP program through verification, validation, reassessment, continuous improvement, and sustainment
Food safety professionals, especially those whose facility adheres to one of the major GFSI-approved food safety standards (SQF, BRC, FSSC 22000, and IFS) should take this course because these facilities are required to implement an effective Food Safety Plan based on CODEX HACCP requirements. Our curriculum is especially beneficial to:
- HACCP Food Safety Team Members
- Food Safety Managers
- Plant Managers
- Food Safety Managers
- Quality Control Managers
- SQF Practitioners
- Line Supervisors
- Quality Assurance Managers
- Food Safety Consultants
- Senior Managers
- Production Managers
- Maintenance Managers
- Module 1: HACCP Overview
- Module 2: Regulatory Updates
- Module 3: Applying HACCP Principles
- Module 4: Prerequisite Programs
- Module 5: Hazards Overview
- Module 6: Preliminary Steps to HACCP
- Module 7: HACCP Principles 1 & 2
- Module 8: HACCP Principles 3, 4 & 5
- Module 9: HACCP Principles 6 & 7
- Module 10: Validation & Reassessments
- Module 11: Measuring Effectiveness
- Module 1: HACCP Overview
- Module 2: Verification of Prerequisite Programs
- Module 3: Principles Overview
- Module 4: Hazards and Controls
- Module 5: CCP and Preventive Controls Verification
- Module 6: Verification and Reassessment
- Module 7: Record Keeping
- Module 8: Validation
- Module 9: Continuous Improvement and Sustainment
- Module 10: Regulatory Requirements
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