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Fundamentals of HACCP

Fundamentals of HACCP is a 3 day basic course in HACCP (Hazard Analysis Critical Control Point) taught by certified instructors with extensive experience in food safety training. Particular emphasis is on FDA regulated food products including fresh-cut fruits and vegetables (and mushrooms), juice and cider, baked goods, confections, snack foods, and egg and dairy products. This course is certified through International HACCP Alliance.

Who Should Attend

  • Plant management
  • HACCP coordinators
  • Quality assurance/control personnel
  • Sanitation and supervisors and operators employed by food establishments
  • Government regulators
  • Educators
  • Food safety professionals who are looking to increase their knowledge of HACCP

Curriculum

  • Among the topics covered are development of prerequisite programs, conducting a Hazard Analysis, identifying Critical Control Points and Monitoring Procedures, establishment of Critical Limits and Corrective Actions, and Verification and Record Keeping Procedures.
  • The concepts presented will be reinforced by breakout group activities in which participants will have the opportunity to participate in preparing a HACCP plan.

NOTE: Currently we recommend that FDA regulated food processors consider taking our Preventive Controls for Human Food certification workshop which meets the training requirement in the Food Safety Modernization Act (FSMA).  You may return to the list of short courses and workshops and select the FSMA course.

For more information, contact Martin Bucknavage at 814-867-1839 or mwb124@psu.edu