Practical HACCP for Food Processors

Dateline Time
18 Oct 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.


Day 1: 8 am – 5pm
7:30 am Registration Begins
Session 1 Introduction to HACCP
Session 2 Pre-requisite Programs
Session 3 Identification of hazards
Session 4 Conducting a Hazard Analysis
Exercise Part 1: Hazard Analysis


Day 2: 8 am – 5pm
Exercise Part 1: Hazard Analysis Presentations
Session 5 Identification of Critical Control Points
Session 6 Establish Critical Limits for Each CCP
Session 7 Establishing Monitoring Procedures
Session 8 Establishing Corrective Actions
Session 9 Establish Verification Procedures
Session 10 Establish Effective Record Keeping Procedures
Exercise Part 2: Documenting a CCP
Exercise Part 2: Documenting a CCP Presentations
Session 11 Maintaining a HACCP System and Plan
Session 12 HACCP Regulations
Final Exam
  • August 5, 2019 - August 6, 2019
    8:00 am - 5:00 pm

This 2-day course is accredited by the International HACCP Alliance and teaches attendees how to develop, implement and manage HACCP plans. This essential course covers the basics of how to develop and implement a food safety system using the Hazard Analysis and Critical Control Points process to improve their food safety system throughout the company’s production operation. Topics include Introduction to HACCP principles, Prerequisite programs, Conducting a hazard analysis, and Identification of critical controls.
• Understand the basic concepts and strategies of developing a food safety system based on the principles of Hazard Analysis and Critical Control Points (HACCP)
• Discover how to perform a more effective hazard analysis of incoming materials and the processes within your facility to identify the biological, chemical (including allergen and radiological) and physical hazards and to determine the risks associated with those hazards
• Explore how to establish and document critical control points set up to prevent, eliminate or reduce the identified hazards found in the hazard analysis
• Learn how to maintain an established HACCP based food safety system through effective validation and verification activities

*Registration will close once the maximum number of participants has been reached.



Agricultural Science Building, Tifton, Georgia, 31793, United States

Registration Item

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Cancellation Policy

Course Schedule


Jeff Lucas
Jeff Lucas, M.AG.

Jeff has over 30 years of food industry experience including both manufacturing and laboratory services. Jeff has consulted in all food industry segments specializing in food safety, microbiological issues with foodborne pathogens, food spoilage, sanitation, and HACCP. Jeff has assisted numerous companies in resolving issues with Listeria monocytogenes in ready-to-eat foods and with Escherichia coli O157:H7 in raw beef including regulatory concerns, sanitation issues, and recall mitigation. He has instructed numerous short-courses and workshops across the US on HACCP, Listeria Control, Sanitation, Quality Systems and Food Safety. Jeff is a lead instructor for HACCP and an instructor in BRC. Jeff’s tenure with food and meat companies includes Sara Lee, ibp, Inc., Land O’ Frost and J Bar B Foods among others. Jeff has been with Silliker for a total of 9 years. Jeff is a graduate of Auburn University and Texas A&M University.


Event Contact

Event Contact

  • Monday August 5th, 2019 - Tuesday August 6th, 2019
    8:00 am - 5:00 pm

Margaret Ciaccio

Instructional Designer

Mérieux NutriSciences