International HACCP Alliance – HACCP Food Safety Plan Development

Registration Details

Courses are held virtually

Member: $450
Non-Member: $600

Presented by

Food and Beverage Atlantic

START
November 17, 2022
8:30 am
END
November 18, 2022
4:30 pm

Information

Course Duration: 2 Days

Course Objectives: 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 HACCP training program is consistent with the intent and scope of the CFIA, USDA, FSIS Pathogen Reduction HACCP regulation. The purpose of this course is to train HACCP Team from sites who 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:

At the end of the course, delegates will be able to:

  • Understand the requirements in relation to 12 steps of HACCP
  • Describe Codex Alimentarius 7principles 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: Complete Introductory HACCP Training & have Basic understanding Food Safety Systems and PRP’s

Certificate: Candidates who successfully complete an accredited HACCP training program will receive a Certificate of Completion from the training entity displaying the Alliance Seal, which indicates Alliance accreditation. The Alliance will keep records of all people who complete HACCP courses taught by an accredited program.

  • Courses are held virtually

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

Courses are held virtually

Members: $450
Non-Member Cost: $600

Presented by

Food and Beverage Atlantic

Events

Cooking Without a Kilt – Facebook Live

CTV’s What’s For Dinner- Phase 20

August 22, 2022
Every Wednesday on CTV from November 7, 2022 - January 30, 2023.

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