UF/IFAS FL Meat Extension

Hazard Analysis and Critical Control Point (HACCP) Training Courses

Basic HACCP Training for the Food Industry
January 14-15, 2015  |  May 13-14, 2015  |  August 5-6, 2015

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Basic HACCP Training

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Basic HACCP Training

Overview Who Should Attend? Agenda

Basic Agenda

Day One - Wednesday

Continental Breakfast starts at 7:00am

Program starts at 8:00am

Refreshment Break – 10:00am-10:30am

Lunch – 12:00pm-1:00pm

Refreshment Break – 3:00pm-3:30pm

Program ends at 5:00pm

Registration

HACCP Introduction

·      Overview

·      History

·      Benefits  

Prerequisite Programs

·      Good Manufacturing Practices

·      Sanitation Standard Operating Procedures

·      Pest Control

·      Plant Specific Programs

Seven Principles of HACCP

Principle 1

·      Hazard Analysis

·      Biological, Physical and Chemical Hazards

·      Information Sources

·      Breakout Groups

·      Group Presentations

Principle 2

·      Identifying Critical Control Points

·      Using the Decision Tree to determine CCP’s

Principle 3

·      Establish Critical Limits

·      Breakout Groups

·      Group Presentations

 

Day Two - Thursday

Continental Breakfast starts at 7:00am

Program starts at 8:00am

Refreshment Break – 10:00am-10:30am

Lunch – 12:00pm-1:00pm

Program ends at 3:30pm

Principle 4

·      Monitoring Procedures

Principle 5

·      Corrective Actions

·      Breakout Groups

·      Group Presentations

Principle 6

·      Verification Procedures

Principle 7

·      Record Keeping & Documentation Procedures

Regulatory Issues

Summary and Wrap-Up

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