Advanced HACCP

Central Time
18 Jun 2019

Cancellation Policy
• 15+ business days before course date: 100% refund minus $100 registration fee
• 14-7 business days before the course date: 75% refund minus $100 registration fee
• 7 or less business days before the course date: 50% refund minus $100 registration fee
Course transfers are not allowed. If you are unable to send a substitute, please cancel your registration in accordance with the above guidelines to receive a refund.

7:30 AM Registration Begins
Session 1 HACCP, U.S. Food Safety Regulations and International Standards

·         The 7 Basic HACCP Principles: a review

·         Background and Influences

·         HACCP and U.S. food safety regulations

o   FSMA

o   USDA

·         GFSI and HACCP

o   SQF

o   BRC

·         Exercise 1

Break
Session 2 Prerequisite programs

·         Prerequisite programs

·         Food safety issues that can be incorporated into prerequisite programs

·         Analyze a program

·         Examples of prerequisite programs

·         Common problems

·         Exercise 2

Lunch
Session 3 The Hazard Analysis and HACCP Re-assessment

·         Analyzing the hazards?

o   Biological

o   Chemical (Allergen and Radiological)

o   Physical Hazards

·         Hazard Analysis

o   Steps

o   Considerations

·         Reassessment

·         Tools

o   Epidemiological data

o   Internal data

o   Risk assessment

Break
Session 4 HACCP Plan Re-assessment

·         HACCP Plan Reassessment

·         Quality vs. Safety

·         Hazard Analysis Reassessment

Day 2: 8:00 AM – 5:00 PM
Session 5 Addition/Removal of CCPs          

·         Definitions

·         CCP Decision Tree Form

·         CCP Selection

·         CCP Modification

·         Exercise 3

·         Group Reports

Break
Session 6 Managing HACCP Records

·         Monitoring Records

·         Retention of Records

·         Recalls and the Importance of HACCP Records

·         Common Deficiencies in HACCP Records

Lunch
Session 7 Verification and Validation of the HACCP System

·         Validation of a HACCP System vs verification

·         Elements of verification

·         Validation of process

·         Validation of a HACCP plan

·         HACCP verification

·         Using verification audits to improve the HACCP system

o   Internal

o   GFSI

o   Regulatory

Exercise 4 Reviewing Audits
  Group Reports and Discussions
  Final Exam
  Adjourn
  • May 7, 2019 - May 8, 2019
    8:00 am - 5:00 pm

The two day Advanced HACCP course is a Certified course through the International HACCP Alliance and focuses on the analysis of a Hazard Analysis and Critical Control Points Food Safety System at a site. This course helps students use effective analytical tools to take a deeper dive into their HACCP Food Safety systems to ensure they have the right hazards identified, the right critical control points established and the effective supporting programs with the right controls in place to effectively protect and prevent food safety issues.
Learning Objectives

  • Learn how to utilize analytical tools to determine if a HACCP plan has the right hazards identified and correctly presents the risks associated with the hazards identified in that plan.
  • Discover the methods used to analyze and re-assess the HACCP Plan to ensure the overall plan effectively controls the hazards identified.
  • Explore the steps in analyzing the controls for hazards to ensure they are scientifically and technically valid, the correct decision was made for critical limits and the most effective methods for verifying the HACCP system is being followed.
  • Review various internal and external audit reports to gather the data necessary to evaluate the effectiveness of the HACCP system and to document modifications to the HACCP System.

*Mérieux NutriSciences reserves the right to cancel if the class minimum of 5 attendees is not achieved. Maximum number of participants is 30.

Location

Venue:  

Address:
5600 North River Road, Suite 800, Rosemont, Illinois, 60018

Description:
Click here for a list of hotels near the event location.

Registration Item

Registration is no longer open.

Cancellation Policy

Course Schedule

Presenters

Tedd Wittenbrink
Tedd Wittenbrink
TECHNICAL DIRECTOR

Mr. Tedd Wittenbrink as a Vice President at Randolph Associates has more than 30 years of food industry experience in the areas of Quality Assurance, Food Safety, Product Quality and Specialized Training. He is an American Society for Quality Certified Quality Auditor and has a proven track record in developing and implementing Food Safety / Quality Assurance Programs. His employment history includes tenures with Beatrice Foods, Hawthorn Mellody Farms Dairy, and Borden Inc. During his career, he has held positions of QC Manager, Director of Quality, and Corporate Quality Assurance Manager. Tedd has assisted clients in the areas of HACCP Plan Development, HACCP Certification Training, SQF Implementation Training, Process Troubleshooting, Food Safety Program Development and Quality Assurance Programs.

Hotel

Event Contact

When
  • Tuesday May 7th, 2019 - Wednesday May 8th, 2019
    8:00 am - 5:00 pm
Planner

Margaret Ciaccio

Instructional Designer

Merieux NutriSciences

312-938-5351