How Much Is The Hands-On HACCP Planning Certificate Two Day Training Course?
The cost for the two day Hands-On HACCP is $725.00. This cost includes all HACCP training material provided by National Food Safety Training Institute.
What is HACCP and how can it be used by operators and regulators of retail food and food service establishments?
Hazard Analysis and Critical Control Point (HACCP) is a systematic approach to identifying, evaluating, and controlling food safety hazards. Food safety hazards are biological, chemical, or physical agents that are reasonably likely to cause illness or injury in the absence of their control. Because a HACCP program is designed to ensure that hazards are prevented, eliminated, or reduced to an acceptable level before a food reaches the consumer, it embodies the preventive nature of "active managerial control."
Active managerial control through the use of HACCP principles is achieved by identifying the food safety hazards attributed to products, determining the necessary steps that will control the identified hazards, and implementing on-going practices or procedures that will ensure safe food.
Like many other quality assurance programs, HACCP provides a common-sense approach to identifying and controlling problems that are likely to exist in an operation. Consequently, many food safety management systems at the retail level already incorporate some, if not all, of the principles of HACCP. Combined with good basic sanitation, a solid employee training program, and other prerequisite programs, a food safety management system based on HACCP principles will prevent, eliminate, or reduce the occurrence of foodborne illness risk factors that lead to out-of-control hazards.
HACCP represents an important tool in food protection that small independent businesses as well as national companies can use to achieve active managerial control of risk factors. The Food Code requires a comprehensive HACCP plan when conducting certain specialized processes at retail such as when a variance is granted or when a reduced oxygen packaging method is used. However, in general, the implementation of HACCP at the retail level is voluntary. FDA endorses the voluntary implementation of food safety management systems based on HACCP principles as an effective means for controlling the occurrence of foodborne illness risk factors that result in out-of-control hazards.
HACCP Plan Development for Food Processors
Learn the basics: Plan pre-requisites, HACCP principles and how to apply them to your food products.
Avoid other's mistakes: Hear up-to-date industry examples of successes and failures to help increase your food safety IQ.
Critical Details: See how to conduct a hazard analysis and identify your facility's REAL critical control points (especially ones you may have missed!).
Plan Development: Get step-by-step instruction on creating and writing a sample HACCP plan for your operation.
Validation: Find out how to validate your plan for successful implementation at your facility.
Certificate: Earn an International HACCP Alliance (IHA) certificate that shows you can write and supervise a HACCP plan.
Hazard Analysis and Critical Control Point, or HACCP, is a systematic, science-based approach for the identification, evaluation and control of food safety hazards. Built on the foundation of effective prerequisite programs such as training, pest control and sanitation, HACCP applies control measures to prevent, eliminate or reduce significant hazards to an acceptable level.
HACCP was developed in the 1960s by the Pillsbury Company in response to NASA’s request for a preventative food safety system for astronauts. It has become the standard for food safety management systems around the world.
HACCP can be applied to all stages of a food supply chain, from food production and preparation processes, to packaging and distribution. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) both require HACCP programs for juice, seafood and meat and poultry.
HACCP has become a household name in the food safety industry, and is now being referenced in many other industries including pharmaceuticals and cosmetics.
HACCP-based food safety programs are required for Global Food Safety Initiative (GFSI) standards (SQF, BRC, IFS, FSSC22000, etc.) and are the basis for preventive controls as set forth in the Food Safety Modernization Act of 2011 (FSMA).
NSF provides a variety of services related to FSMA, including HACCP registration and HACCP-9000® certification, training and consulting.
HACCP and HACCP-9000®
With decades of food safety and HACCP expertise, National Food Safety Training Institute can assist with HACCP registration and HACCP-9000 certification.
HACCP registration assesses the effectiveness of a facility’s food safety management system in its application of HACCP principles and underlying prerequisite programs. It relies on documentation, records, interviews and direct observations as proof of conformance to the established HACCP principles.
HACCP-9000 achieves the same objectives as HACCP registration, along with a standard ISO 9000 assessment. The combination assesses both food safety and quality management systems.
HACCP registration directly addresses key requirements of the Food Safety Modernization Act (FSMA) by ensuring that facilities operate effectively under current food safety regulations and comply with recognized HACCP principles.
Increased internal and external confidence in your products, translating to greater credibility with global customers/partners
Reduced risk of producing unsafe products through effectively implemented and managed programs
International breadth and recognition to ensure global appeal
National Food Safety Training Institute offers a variety of HACCP training courses to accommodate varying levels of HACCP knowledge or industry expertise, including HACCP Manager, Advanced HACCP: Verification and Validation, and Seafood HACCP courses.
Our HACCP courses are presented by knowledgeable food safety experts who possess scientific and academic backgrounds along with the hands-on industry experience necessary to communicate the relevant course information and the latest issues related to global food safety.
Each National Food Safety Training Institute instructor has years of experience in various sectors of the food industry. All instructors are seasoned trainers with proven education and training skills in HACCP along with HACCP-based food safety management systems including SQF and BRC.
We offer a variety of HACCP-related consulting services including:
Food safety management systems review and gap analysis
Prerequisite program development and documentation
Plan development and documentation
Consulting to and preparation for certification to the global food safety standards
Our HACCP consulting services for HACCP are managed separately from HACCP registration services to avoid conflicts of interest.