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.

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.

Workshop Schedule

Day One
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
Day Two
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

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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