2 Day Implementing HACCP Plan/GMPs/GHPs – Instructor Lead (Jun 15th to Jun 16th 9am to 5pm EST)

This 2-day online instructor led course covers the framework necessary to effectively develop, implement and sustain an effective Hazard Analysis and Critical Control Point Plan supported by GMPs/GHPs in accordance with Codex HACCP 2020, General Principles of Food Hygiene, SCFR and FSMA. The HACCP framework covers food safety hazards (physical, chemical and biological) identification and analysis, critical control points and limits, monitoring, verification and validation. The participants will go through understanding of “five preliminary steps” to lay the foundation for a HACCP plan. The preliminary steps are followed by application of “seven principles” to establish a customized and effective plan for your establishment. In addition, templates with guidelines for all twelve steps for creating a HACCP plan are provided. HACCP certification provides compliance HACCP certification with International, Canadian food laws and FSMA, improved food safety in production and distribution, increased awareness of food risks and safety hazards, increased consumer confidence,