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 4-5, 2010

Home

Basic HACCP Training

Advanced HACCP Training

Meet the Instructors
Testimonials
Training Site and
Hotel Accommodations
Course Sponsors
Future Courses and Locations
Related Sites of Interest
Further Information
Email Newsletter icon, E-mail Newsletter icon, Email List icon, E-mail List icon Join Our Mailing List For Updates and Announcements

Basic HACCP Training
August 4-5, 2010
Gainesville, FL

Overview Who Should Attend? Registration Agenda

Agenda

Wednesday, August 4, 2010
  Program starts at 8:00am

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

Thursday, August 5, 2010
  Program starts at 8:00am

Principle 4

  • Monitoring Procedures

Principle 5

  • Corrective Actions

  • Breakout Groups

  • Group Presentations

Principle 6

  • Verification Procedures

Principle 7

  • Record Keeping & Documentation Procedures

Implementation of HACCP

  • Management Support

  • Educational Programs

Maintaining the HACCP Plan

  • Employee Education

  • Plan Reassessment

  • Measuring the Plan’s Effectiveness

Regulatory Issues

Summary and Wrap-Up

UF/IFAS Office of Conferences and Institutes

This page is designed and maintained by Greg Wilson the UF/IFAS/OCI Graphics Editor and Webmaster.