- Hazard Analysis and Critical Control Point - - DOC by de443B3

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									                    - Hazard Analysis and Critical Control Point -
                  Practical HACCP for the Dairy and Food Industries
               Sponsored by the Western Association of Sanitarians, a NYSAFP Affiliate
                                          Program Outline
OVERVIEW:
This course is designed to provide a broad-based, practical approach to developing Hazard Analysis and
Critical Control Point (HACCP) systems for dairy and food operations. It is intended for those who are new
to or have limited background in HACCP programs, but should serve as a detailed refresher and a source of
new ideas for those who have past training and/or experience. The course will cover the core HACCP
concepts as outlined in the Hazard Analysis and Critical Control Point Principles and Application
Guidelines developed by the National Advisory Committee on Microbiological Criteria for Foods
(NACMCF- adopted August 14, 1997) and spelled out in other guidance documents. Throughout the course,
specific examples will be provided and the participants will conduct practical team exercises designed to
provide experience in the specific steps required to develop a HACCP plan and supporting programs. The
goal is that, through active participation, attendees will gain the knowledge and tools needed to be able to
take part in and enhance HACCP program development, implementation and maintenance in their dairy
and food operations. The complete program for the two and a half day course follows.
INSTRUCTORS:

Dr. Robert Gravani, Professor
Department of Food Science, Cornell University
Bob Gravani is a professor of Food Science at Cornell University. He has been an active proponent of the
HACCP concept since its inception and has taught the HACCP principles since the early 1980s. He has
served on the National Advisory Committee for Microbiological Criteria for Foods (NACMCF) for seven
years and was involved in the development of the last two versions of the NACMCF HACCP document.
He is an International HACCP Alliance lead instructor and has taught numerous HACCP, prerequisite
programs and GMP workshops to all segments of the food industry.

Allen R. Sayler, Vice President
International Dairy Foods Association
Allen R. Sayler is Vice President of Regulatory Affairs and International Standards for the International
Dairy Foods Association (IDFA), an organization that represents approximately 85% of the U.S. dairy
processors as well as dairy industry suppliers. He has been serving on the NCIMS HACCP Implementation
Committee since 1997 and coordinates the IDFA Dairy & Juice HACCP Task Forces. He is the editor and
a contributor to the IDFA Dairy & Juice HACCP manuals, and has been the lead instructor for the IDFA
Advanced Dairy & Juice HACCP Workshop since 1998. His exposure to HACCP began while working at
the US Food & Drug Administration, where he attended HACCP training and was a national trainer for the
Retail Food Code. He also completed the first draft of a model HACCP program for use by USDA’s Dairy
Grading Branch.

Steven C. Murphy, Sr. Extension Associate
Department of Food Science, Cornell University
Steve Murphy has an active training role in the Department’s Milk Quality Improvement Program. He is
directly involved in planning, organizing and implementing educational programs designed for all segments
of the dairy industry and in developing written informational materials and per-reviewed publications.
Areas of expertise include dairy microbiology & safety, fluid milk quality and shelf-life, processing plant
GMP and HACCP procedures & regulatory testing methods under the NCIMS laboratory program.

                  Sponsored by the Western Association of Sanitarians, a NYSAFP Affiliate
                Practical HACCP for the Dairy and Food Industries
                                   Program
Tuesday, March 11, 2008                                                        Instructors
8:00 am      Registration

8:30 am      Welcome and Introductions                                         Host & Staff

8:45 am      HACCP Overview & Background                                       R. Gravani
               - HACCP Defined; a Food Safety System
                  * The NACMCF Document
               - HACCP from an Industry Perspective
               - Key Steps and Definitions

9:30 am      HACCP in Regulatory Systems                                       A. Sayler
              - NCIMS Dairy HACCP – PMO Appendix K                             R. Gravani
              - FDA Juice HACCP – 21 CFR Part 120
              - Retail Food Code – FDA/CDC/USDA

10:15 am     Break

10:30 am     HACCP Program – Preliminary Steps                                 S. Murphy
               - Assemble Your Team
               - Describe Each Product, Its Use & Consumer Base
               - Create and Verifying a Flow Diagram

11:00 am     Team Exercise – Product Description & Flow                        Staff

11:30 am     Team Presentations – Product Description & Flow                   Participants & Staff

12:15 pm     Lunch

1:15 pm      Prerequisites to HACCP – Supporting Programs                      R. Gravani
                - Prerequisite Programs (PP)
                - Sanitary Standard Operating Procedures (SSOP)
                - Good Manufacturing Procedures (cGMP)
                - Monitoring PP/SSOP’s and Records
                - Education and Training

2:30 pm      Team Exercise – Documentation of PP/SSOP’s                        Staff
               (Break as Permitted)
3:15 pm      Team Presentations – Documentation of PP/SSOP’s                   Participants & Staff

4:00 pm      Finding & Preventing Weaknesses in PP/SSOP’s                      A. Sayler

4:30 pm      Questions & Answers                                               Staff

5:00 pm      Adjourn

              Sponsored by the Western Association of Sanitarians, a NYSAFP Affiliate
               Practical HACCP for the Dairy and Food Industries
                                  Program
                                              (Cont’)

Wednesday, March 12, 2008                                                      Instructor

8:30 am    Day 1 Overview; Questions & Answers                                 Staff

8:45 am    Hazards in Dairy & Foods and Their Control                          R. Gravani
             - Microbiological, Chemical & Physical                            S. Murphy
             - Sources of Information & Updates

9:30 am    Hazard Analyses (HA) & Critical Control Points (CCP)                S. Murphy
             - HA at Each Step of the Flow Diagram (Step 1)
             - Determining CCP’s; CCP Decision Making (Step 2)
             - Dairy & Food Hazard Analysis Models

10:15 am   Team Exercise – HA & CCP Determinations                             Staff
               (Break as Permitted)

11:30 am   Team Presentation – HA & CCP Determinations                         Participants & Staff

12:15 pm   Lunch

1:15 pm    Critical Control Points – the “HACCP Plan Summary”                  R. Gravani
              - Establishing Critical Limits (CL) & Validation (Step 3)
              - Establishing Monitoring Procedures for CCP’s (Step 4)

2:00 pm    Critical Control Points – the “HACCP Plan Summary”                  A. Sayler
              - Corrective Actions for CL Deviations (Step 5)
              - Record Keeping (Step 7)
              - Dairy & Food HACCP Plan Models

2:45 pm    Team Exercise – the “HACCP Plan Summary” Worksheet                  Staff
             - CCP’s, CL’s and Monitoring Procedures
             - Corrective Actions for CL Deviations
             - Record Keeping
           Break as Permitted

3:30 pm    Team Presentations – “HACCP Plan Summary” Worksheet                 Participants & Staff

4:30 pm    Review of Written HACCP Programs/Instructor Comments:               Participants & Staff
             - those provided by participants prior to the program

5:00 pm    Adjourn




              Sponsored by the Western Association of Sanitarians, a NYSAFP Affiliate
                    Practical HACCP for the Dairy and Food Industries
                                       Program
                                                  (Cont’)

Thursday, March 13, 2008                                                            Instructor

8:30 am        Review Day 1-2; Questions & Answers                                  Staff

9:00 am        Verification & Validation (Step 6)                                   A. Sayler
                 - Comparisons of Terminology & Practice
                 - Verification & Validation Schedules

9:45 am        Team Exercise – Verification Plans                                   Staff

10:15 am       Team Presentations – Verification Plans                              Participants & Staff

10:45 am       Implementing HACCP; Organization & Maintenance                       S. Murphy
                 - Assigned HACCP Responsibilities & Schedules
                 - HACCP Schedules – Daily, Weekly, Monthly & Yearly
                 - Records; Organization and Maintenance
                      * Centralized List of Program Records
                 - Back-Up and Transitional Procedures

11:15 am       HACCP Auditing                                                       R. Gravani
                 - Internal and External Audits
                 - Regulatory Audits

11:45 am       Questions & Answers                                                  Staff

12:30 pm       Certificate Distribution & Adjourn                                   Staff



INSTRUCTOR CONTACT INFORMATION:




Dr. Robert Gravani, Professor                        Allen Sayler, Vice President
607-255-3262                                         202-220-3544
rbg2@cornell.edu                                     asayler@idfa.org
Steven Murphy, Sr. Extension Associate               International Dairy Foods Association
607-255-2893                                         1250 H St. NW, Suite 900
scm4@cornell.edu                                     Washington, DC 20005
Department of Food Sceince, Stocking Hall
Cornell University
Ithaca, NY 14853

                  Sponsored by the Western Association of Sanitarians, a NYSAFP Affiliate

								
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