UF/IFAS: Institute of Food and Agricultural Sciences

UF/IFAS FL Meat Extension

Hazard Analysis and Critical Control Point (HACCP) Training Courses

Basic HACCP Training for the Food Industry
August 6-7, 2013
Gainesville, Florida

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Basic HACCP Training
August 6-7, 2013 Gainesville, FL

Overview Who Should Attend? Agenda

Agenda

Tuesday, August 6, 2013

Continental Breakfast starts at 7:00am

Program starts at 8:00am-5:00pm

Refreshment Break – 10:00am-10:30am

Lunch – 12:00pm-1:00pm

Refreshment Break – 3:00pm-3:30pm

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

 

Wednesday, August 7, 2013
 

Continental Breakfast starts at 7:00am

Program starts at 8:00am-3:30pm

Refreshment Break – 10:00am-10:30am

Lunch - 12:00pm-1:00pm

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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