HACCP Implementation for Food & Beverage Manufacturing

The Recommended International Code of Practice by CODEX, which outlines the General Principles of Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application are universally recognized as the most effective methodologies for assessing the food safety risks.

This course provides a comprehensive overview of the CODEX HACCP specifically focusing on the five preliminary steps and seven principles necessary for developing HACCP Plans. By utilizing real-world examples of food products and processes, you will gain practical skills to lead a HACCP team and grow in this field.

HOW WILL A TRAINEE BENEFIT?

• Comprehensive Understanding: This course provides a thorough understanding of the HACCP system, including its principles. Learn how to identify, assess, and control food safety hazards.
• Compliance with Regulations: HACCP is a globally accepted approach for ensuring food safety. Learn how HACCP is implemented in Canada and the US.
• Risk Assessment Skills: This course equips practical skills for conducting risk assessments in the food production process.
• Leadership and Teamwork: Trainees will develop skills in effective communication, collaboration, and problem-solving within a team.
• Career Advancement: This course opens a door to opportunities for advancement such as HACCP Coordinator, regulatory compliance, QA Manager, Internal Auditor etc.

COURSE AGENDA:

AGENDA: 2-day Virtual Instructor Led Course (Approx. 14 hours Total) 

Day 1

• Introduction, Purpose, History, & Evolution of HACCP
• Change in the Laws of HACCP & Industry Food  Recalls
• Industry Food Recalls
• Introduction to Critical Control Points
• Original HACCP, CODEX
• Principles of HACCP and Application Guidelines
• HACCP Form (1-4)
• Prerequisites to HACCP
• Biological Hazards and Control

Day 2

• Chemical Hazards and Control
• Physical Hazards and Control
• Hazard Analysis (HACCP Form 5-10)
• Critical Limits
• Corrective Actions
• Verification Procedures
• Record Keeping
• Organizing and Managing HACCP Programs
• Q/A Round and Quiz

Upon completion of this course you will be able to:

• Understand and Implement the HACCP Principles
• Build the HACCP Forms for various food products such as Poultry, Beverage, Dairy, Confectionary, Vegan, and others
• Identify how CFIA and FDA regulations are implemented
• Identify different methods of hazard analysis, risk assessment and root cause analysis in a production facility
• Source the information for HACCP
• Use HACCP Certification to get certification for BRC or SQF

WHO SHOULD ATTEND?

• Industry professionals who wants to grow in the food safety and quality
• HACCP Team Leader and HACCP Coordinator
• CEO or Management of the Company
• Food Processor
• Students to update your resume

WHAT WILL A TRAINEE GAIN?

• HACCP International Alliance Certification from Assured Food Safety Consulting
• This certificate can be used to grow in the food industry, in HACCP Audit or GFSI audit
• A clear plan on how to develop, implement, maintain, and verify the HACCP Plan
• HACCP Course book
• HACCP Presentation for your future use
• 30 day access to trainer for any course related inquiries

Course Logistics

Live Online:

• A laptop & internet connection is required.
• Webcam and Microphone are required.
• All course times shown are Canada PDT times.
• Quiz (2 attempts) followed by Certificate.

*Session lengths could vary depending on the amount of class discussion.

REGULAR COURSE FEE  CAD $899.00

EARLY BIRD PRICE OR  REFER A FRIEND

REGISTER NOW

COURSE FEES MUST BE PAID IN ADVANCE

Why invest in us for your education partners?

• We bring industry hands-on experience.
• We create a positive learning environment so you retain the knowledge and acquire the skills that will continue to be of use beyond the course.
• We are truly passionate about sharing their knowledge and ensuring you learn.
• We have experience to teach many students in the past year. Check what people say about our HACCP Course.

E-mail for general inquiries: info@assuredfoodsafety.ca

Cancellation Policy

We have a 3 week cancellation policy. If you are unable to attend the training on the course date, please notify us as soon as possible. All cancellations till 3 weeks of the course date will receive 70% of the course fee (30% administrative fee will be deducted). Unfortunately, cancellations received within 3 weeks of the course date will not be eligible for any refunds. Course dates can be changed with no extra fee upon request. To cancel or further questions, email info@assuredfoodsafety.ca

Trainers

• Tania: tania@assuredfoodsafety.ca