BASIC HACCP COURSE ADVANCED HACCP COURSE PRELIMINARY AGENDA PRELIMINARY AGENDA DAY ONE DAY ONE Introduction to HACCP HACCP Review Basic HACCP Workshop: Management Support & Commitment Overview and Design of Prerequisite Programs $400.00 Prerequisites to HACCP Verification of Prerequisite Programs Annapolis, MD October 18-19, 2010 Preliminary Tasks to HACCP Validation of Food Safety Control Measures Work Group Exercise # 1 Verification of Prerequisite Programs Working Work Group Exercise # 1 Presentation Group Advanced HACCP Workshop: Overview of Food Safety Hazards Exercise Task 1 Verification and Validation of HACCP HACCP Principle # 1 Conduct a Hazard Verification of CCP’s Plans and Systems Analysis Working Group Exercise Task 2 HACCP Principle # 2 Identify critical control HACCP System Verification $500.00 points Role of Microbiological Testing in Food Safety Annapolis, MD October 20–21, 2010 Work Group Exercise # 2 Systems Work Group Exercise # 2 Presentations ***On site classes available; please call for details. Basic course can DAY TWO DAY TWO be taught in Spanish & French; HACCP Principle # 3 Establish Critical Limits HACCP Plan Assessments & Audits please call for details. HACCP Principle # 4 Establish Monitoring HACCP Plan/System Validation and ***Both courses fully meet the HACCP Procedures Reassessment training requirements of USDA, FDA, HACCP Principle # 5 Establish Corrective Working Group Exercise Task 3 SQF, BRC, and ISO 2000. Actions Regulatory requirements for Verification and Work Group Exercise # 3 Validation ***Special GFSI, SQF, BRC, ISO 22000, Work Group Exercise # Presentations General Review and PRIMUSGFS course certificates HACCP Principle # 6 Establish Verification Post-training Exam available. Activities HACCP Principle # 7 Establish Recordkeeping CONSULTING SERVICES AVAILABLE: Activities WRITING HACCP/SSOP PLANS Work Group Exercise # 4 PRE-REQUISITE PROGRAMS Work Group Exercise # 4 Final Presentations Implementation of HACCP / FSIS HACCP SAMPLING PROGRAMS Regulations FOOD SAFETY SYSTEMS Examine NOIE’S, NR’S Overview of Exam – Present Certifications FSA’S, RECALLS Adjourn Course SQF BRC ISO 22000:2005 PRIMUSGFS MEAT, POULTRY, JUICE, SEAFOOD, FRUITS AND VEGETABLES, ETC. BASIC HACCP COURSE OVERVIEW WHAT PARTICIPANTS RECEIVE REGISTRATION FORM The course curriculum provides hands-on training in developing a HACCP program for all HACCP course notebook and workshop manual. Print or type your name as you want it to appear types of meat slaughtering and processing Copies of each group's HACCP plan upon on your Certificate of Completion. facilities. The course includes case studies and completion of the course. small working group sessions to provide A certificate of completion with the industry participants with a working knowledge of recognized International HACCP Alliance Name: HACCP and enable them to incorporate HACCP accreditation seal. principles in their own facilities. Course is fully Entry into the International HACCP Alliance's Company: accredited for all GFSI formats including Participant Registry. SQF, BRC, ISO 22000, and PRIMUSGFS. Address: GENERAL INFORMATION ADVANCED HACCP COURSE OVERVIEW The cost of the basic workshop is $400.00 per The course curriculum provides an in-depth person and the advanced workshop is $500.00 City: understanding of verification and validation of per person for the two day event. This fee HACCP plans and Food Safety Management includes course materials. Class begins at 8:00 State/Providence: Zip: Systems The course includes case studies and AM. Training participants may cancel up to ten small working group sessions to provide working days prior to the training to receive a full Phone: participants with a working knowledge of refund. Cancellations received less than ten verification and validation and enables working days prior to the training are subject FAX: participants to enhance food safety in their own to the full registration fee. Substitutions may facilities. Course is fully accredited for all be made at any time. Upon receipt of enrollment E-mail: GFSI formats including SQF, BRC, ISO and payment, TJH Consulting, LLC will email or 22000, and PRIMUSGFS. fax a confirmation letter and directions to each Payment: CHECK ENCLOSED (PAYABLE TO registrant for the site. TJH CONSULTING, LLC) QUALIFICATIONS Charge to: VISA MASTERCARD TJH Consulting, LLC provides technical and To register on-line go to www.tjhconsulting.com and follow the directions. AMERICAN EXPRESS managerial assistance for the development, Exp. Date: implementation, and maintenance of HACCP Cardholder: programs. Their experts work within the Other registration, complete the attached Card No: guidelines of the U.S. Department of Agriculture, registration form and submit with your payment by mail or fax to: Expiration Date: the Food and Drug Administration, industry Signature: associations and the framework of the International HACCP Alliance (IHA) to provide TJH Consulting, LLC Course Location: BASIC HACCP Workshop support and specific services. 617 Woodsmans Way ADVANCED WORKSHOP Crownsville, MD 21032-2417 Date: Office (410) 266-3332 WHO SHOULD ATTEND? Cell (410) 693-2815 For registration questions, please contact TJH Fax (410) 573-1784 Consulting, LLC (410) 693 – 2815 or (410) 266- Any Food Safety Professional - those in E-mail firstname.lastname@example.org 3332. industry, government and academia interested in further developing their understanding and Pre-registration is required. On-site registrations skills in HACCP. Participants should have some will not be accepted. prior training and experience in working with HACCP.
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