Food Safety Course: HACCP Food Safety Plan Development

Registration Details

This is a two-day course that will be offered virtually.  Registrants will be emailed by the course facilitators 2 days prior to course date with all necessary information.  If for some reason you do not receive the email, contact admin@atlancticfood.ca

Member: $450
Non-Member: $600

Presented by

Food and Beverage Atlantic

START
February 21, 2022
END
February 22, 2022

Information

Course Description: A training course designed to review the philosophy and principles of the Hazard Analysis and Critical Control Point System and to discuss how to implement HACCP in food plants. The training curriculum is based on the information presented in the 1998 National Advisory Committee on Microbiological Criteria For Foods (NACMCF) HACCP document and subsequent revisions as approved. The HACCP training program is consistent with the intent and scope of the CFIA, FDA, USDA, and FSIS Pathogen Reduction HACCP regulation. The purpose of this course is to train operational, technical and quality staff from sites that need to be able to establish and implement a hazard analysis and critical control point (HACCP) system.

Who Should Attend: Operational, Quality and Technical staff / Food Safety Management team members implementing HACCP or food safety plans.

 Key Session Topics:

  • HACCP Introduction
  • Understand the requirements in relation to 12 steps of HACCP
  • Describe Codex Alimentarius 7 principles of HACCP
  • Describe the reasons HACCP may fail and the most common non-conformities related to HACCP
  • Complete the preparatory stages for developing the HACCP plan
  • Conduct a hazard analysis, determine CCPs and develop a HACCP plan with monitoring, corrective action and verification activities

Prerequisites: Basic understanding of Food Safety Systems and PRP’s.

Certificate: Candidates who successfully complete a HACCP training program will receive a PCR Certificate of Completion with International HACCP Alliance seal.

Rajko Platisa

Trainer

About the presenter

Rajko Platisa is an accomplished professional with 25+ years of diverse international experience ranging from government, NGO, and private-sector legal work to training, regulatory compliance and consulting.  As an independent consultant, he has developed and implemented quality, environmental and Food Safety Management systems.  Through his enrolment in design and facilitation of competency-based training programs, he has worked on multiple food safety and quality related trainings and is involved in design/redesign of similar training courses on behalf of certified training centres in North America.

Registration

This is a two-day course that will be offered virtually.  Registrants will be emailed by the course facilitators 2 days prior to course date with all necessary information.  If for some reason you do not receive the email, contact admin@atlancticfood.ca

Members: $450
Non-Member Cost: $600

Presented by

Food and Beverage Atlantic

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