HACCP Overview

COURSE DESCRIPTION:

This purpose of this course is to train delegates in the history, benefits, and steps for implementing HACCP Program. The delegates will be able to understand the regulatory requirements in terms of HACCP within North America.

COURSE PRE-REQUISITE:

This is an introductory HACCP course and there is no pre-requisite for this course.

DURATION: 1/2 day

TRAINING COST: $295.00 + HST 13%

All prices are in Canadian dollars. HST only applies to Canadian delegate.

THIS COURSE IS BENEFICIAL FOR:

• Food site technical managers, quality managers and quality teams

• HACCP team members

• Consultants

KEY LEARNING OBJECTIVE:

• Objectives Food Safety from Farm to Table

• Why HACCP is important to the Food Industry?

• Benefits (and costs) to industry and examples of success

• How industry and government can work together to effectively ensure food safety?

• What exactly is HACCP and why should the industry embrace it?

• Brief history of HACCP and its food safety core

• Comparing HACCP to TQM concepts, including GMP's and quality programs

• The seven (7) principles of HACCP

• III. Threats to Food Safety: Where are they?

• Farm to table sources of hazards

• Categories of hazards (biological, chemical, physical)

• Examples of potential hazards in each category

• Current Regulatory and Legislative Context of HACCP

• USDA Food Safety Initiatives

• Pathogen Reduction Act

• E. coli 0157:H7 testing program

• The HACCP and Pathogen Reduction Proposed Regulation

• FDA Food Safety Initiatives

• Proposed seafood HACCP rule

• HACCP for the entire food industry

• International issues & HACCP

• FSMA – HARPC and FSVP

• SFCA – PCP and FSVP

• Summary Remarks, Question & Answer, Wrap-up

TRAINING MATERIALS:

Training materials will be provided to each delegate.

TRAINING ASSESSMENT:

Each delegate is required to participate in the poll questions during training.

TRAINING CERTIFICATE:

At the end of the course, the delegates will receive “Executive Briefing on HACCP Course” certificate issued by the “FSCA”.

First Name *

Last Name

Phone *

Email *

Company Name (Optional)

Select Date:

Expert Food Safety and Certification

Ensure compliance with HACCP, GFSI, and certifications like Kosher, Halal, and Organic. Our consulting, auditing, training, and labeling services help protect your brand, streamline certification, and create appealing, compliant labels.

Who We Are "FSCA"?

The “FSCA” serves food supply chain clients in becoming a prestigious brand in the

competitive market with HACCP or GFSI Standards and Product Identity Standard

Certification. We serve our clients with  auditing services to verify their existing system

for continuous improvement as well as upgrade to GFSI standards; training services to

educate production staff to senior management and labeling services to help them

increase revenue by designing a label that meets target consumer market as well

regulatory requirements.

HACCP Overview

First Name *

Last Name

Phone *

Email *

Company Name (Optional)

Select Date:

COURSE DESCRIPTION:

This purpose of this course is to train delegates in the history, benefits, and steps for implementing HACCP Program. The delegates will be able to understand the regulatory requirements in terms of HACCP within North America.

COURSE PRE-REQUISITE:

This is an introductory HACCP course and there is no pre-requisite for this course.

DURATION: 1/2 day

TRAINING COST: $295.00 + HST 13%

All prices are in Canadian dollars. HST only applies to Canadian delegate.

THIS COURSE IS BENEFICIAL FOR:

• Food site technical managers, quality managers and quality teams

• HACCP team members

• Consultants

KEY LEARNING OBJECTIVE:

• Objectives Food Safety from Farm to Table

• Why HACCP is important to the Food Industry?

• Benefits (and costs) to industry and examples of success

• How industry and government can work together to effectively ensure food safety?

• What exactly is HACCP and why should the industry embrace it?

• Brief history of HACCP and its food safety core

• Comparing HACCP to TQM concepts, including GMP's and quality programs

• The seven (7) principles of HACCP

• III. Threats to Food Safety: Where are they?

• Farm to table sources of hazards

• Categories of hazards (biological, chemical, physical)

• Examples of potential hazards in each category

• Current Regulatory and Legislative Context of HACCP

• USDA Food Safety Initiatives

• Pathogen Reduction Act

• E. coli 0157:H7 testing program

• The HACCP and Pathogen Reduction Proposed Regulation

• FDA Food Safety Initiatives

• Proposed seafood HACCP rule

• HACCP for the entire food industry

• International issues & HACCP

• FSMA – HARPC and FSVP

• SFCA – PCP and FSVP

• Summary Remarks, Question & Answer, Wrap-up

TRAINING MATERIALS:

Training materials will be provided to each delegate.

TRAINING ASSESSMENT:

Each delegate is required to participate in the poll questions during training.

TRAINING CERTIFICATE:

At the end of the course, the delegates will receive “Executive Briefing on HACCP Course” certificate issued by the “FSCA”.

Expert Food Safety and Certification

Ensure compliance with HACCP, GFSI, and certifications like Kosher, Halal, and Organic. Our consulting, auditing, training, and labeling services help protect your brand, streamline certification, and create appealing, compliant labels.

Who We Are "FSCA"?

The “FSCA” serves food supply chain clients in becoming a prestigious brand in the

competitive market with HACCP or GFSI Standards and Product Identity Standard

Certification. We serve our clients with  auditing services to verify their existing system

for continuous improvement as well as upgrade to GFSI standards; training services to

educate production staff to senior management and labeling services to help them

increase revenue by designing a label that meets target consumer market as well

regulatory requirements.

CONSULTING

Be a prestigious brand in the competitive market with HACCP or GFSI standards Certification and product identity certification such as Kosher, Halal, Organic, Gluten-Free etc.

AUDITING

Save yourself from costly HACCP or GFSI certification audit fees and poor audit rating with HACCP or GFSI certification audit readiness checks.

TRAINING

Be confident and at peace knowing that your staff are continuously producing safe, legal, authentic, and quality food products continuously by educating and training them in the food safety and quality programs.