Course Information
This course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) taught by certified International HACCP Alliance instructors. This particular course will have an emphasis on fresh-cut produce, beverages (including juice and cider), baked goods, and dairy products. The concepts will be reinforced by breakout group activities in which participants will have the opportunity to prepare a HACCP plan. All participants will received an International HACCP Alliance certificate issued through the University of Massachusetts upon successful completion of the course.
Course topics will include: HACCP overview ∙ Prerequisite Programs ∙ Overview of the Seven Principles ∙ Sanitations and SSOPs ∙ Biological, Physical, and Chemical Hazards ∙ Conducting a Hazard Analysis ∙ Determining Critical Control Points ∙ Establishing Corrective Actions ∙ Establishing Monitoring ∙ Establishing Verification & Validation Procedures ∙ Documentation Practices & Record Keeping ∙ Regulatory Issues ∙ Auditor Expections ∙
