Practical HACCP for Food Processors

Central Time
29 Jan 2020
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.
Practical HACCP October 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


Practical HACCP October 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


  • October 1, 2019 - October 2, 2019
    8:00 am - 5:00 pm

Practical HACCP for Food Processors: October 1-2, 2019

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.


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

Participants will be notified by September 13th in the event of cancellation.



233 N. Michigan Avenue, Suite 800, Chicago, Illinois, 60601, United States

Registration Item

Registration is no longer open.

Cancellation Policy

Course Schedule


Tedd Wittenbrink
Tedd Wittenbrink

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.


Event Contact

  • Tuesday October 1st, 2019 - Wednesday October 2nd, 2019
    8:00 am - 5:00 pm

Margaret Ciaccio

Instructional Deisgner

Merieux NutriSciences