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Hazard Analysis & Critical Control Point (HACCP) Workshop

Hazard Analysis & Critical Control Point (HACCP) Workshop


WKU is pleased to offer basic HACCP training for food manufacturers, distributors, suppliers, and others who wish to protect public health and ensure regulatory compliance.


Thursday, April 22 & Friday, April 23

This workshop will be held virtually via Zoom.

The HACCP system is consistent with USDA Food Safety and Inspection Service regulations. This workshop is accredited by the International HACCP Alliance, which was developed in 1994 to provide a uniform program to assure safer meat and poultry products.

Registration fee: $500 

Fee includes:

  • two full days of training
  • all required materials
  • certificate

Please note: Workshop enrollment will be limited in order to ensure a quality experience. No workshop will be offered for fewer than ten (10) participants.  Cancellations must be made five (5) days in advance. Substitutions for a participant who is already registered may be made at any time prior to the start of the workshop. If the workshop is cancelled for any reason, the registration fee will be completely refunded. 

Thursday

8:00 a.m. 

History of HACCP; Relationship Between HACCP and Food Safety

8:30 a.m.

HACCP Regulations

9:15 a.m.

Prerequisite Programs: GMPs & SSOPs

10:00 a.m.

Break

10:15 a.m.

Identify and Control Biological Hazards

11:15 a.m.

Identify and Control Chemical Hazards; Identify and Control Physical Hazards

12:00 p.m.

Lunch

1:00 p.m.

Preliminary Steps in Developing HACCP Plans; Product Characterization and Flow Diagram Exercise

2:00 p.m.

Principle 1: Conduct a Hazard Analysis; Hazard Analysis Exercise

3:00 p.m.

Break

3:15 p.m.

Principle 2: Determine Critical Control Points (CCPs); Identifying CCPs Exercise

4:30 p.m.

Adjourn

Friday

8:00 a.m.

Principle 3: Establish Critical Limits; Identifying CL exercise

9:00 a.m.

Principle 4: Establish Monitoring Procedures for CL; Establishing Monitoring Activities Exercise

10:00 a.m.

Break

10:15 a.m.

Principle 5: Establish Corrective Actions (CA); Establishing CA Exercise

12:00 p.m.

Lunch

1:00 p.m.

Principle 6: Establish Verification Procedures Including Validation; Establishing Verification Procedures Exercise

2:00 p.m.

Principle 7: Establish Record-keeping Procedures; Establishing Record-keeping Exercise, Finalize HACCP Plan

3:00 p.m.

Implementing and Maintaining a HACCP Plan

4:00 p.m.

Review

4:30 p.m.

Adjourn

Register Now


Topics in This Workshop
  • HACCP Historical Overview and Applicable Regulations

  • Biological, chemical, and physical hazards

  • Developing SOPs, SSOPs, and GMPs

  • Conducting Hazard Analysis

  • Establishing Critical Limits

  • Establishing Monitoring Methods

  • Implementing Corrective Action

  • Record Keeping and Verification

  • Implementing and Maintaining a HACCP Plan

     
  Individuals that complete the introductory HACCP course will receive a certificate indicating that they are HACCP-trained individuals and their names will be added to a registry of HACCP-trained individuals that is maintained by the International HACCP Alliance.  
     

 

 


 

This workshop is presented in partnership with WKU Continuing & Professional Development and WKU Ogden College of Science & Engineering.


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 Last Modified 1/13/21