HACCP II: Developing Your HACCP Plan - Virtual

August 17 – 18, 2022

Course Overview

Program Description
All virtual training is delivered in Indian Standard Time (IST).
This virtual, instructor-led training course is delivered in two 7 hour sessions on back-to-back days.
The HACCP method underlies all food safety programs, including GFSI schemes, and is a preventive approach to food safety. Prerequisite programs and your HACCP plan are components of a preventive control plan (PCP).
This course introduces the concepts of HACCP and focuses on the methodology of building a HACCP plan on a solid foundation using robust prerequisite and Good Manufacturing Practice (GMP) programs. Understanding the HACCP method empowers you to identify and control food safety hazards, and supports a robust food safety culture. In this course, you gain the knowledge, confidence, and skills to apply the Codex 12 steps to HACCP to develop, implement and maintain a HACCP-based food safety management system.
What You’ll Do

  • Work through a documentation framework for developing HACCP plans, with a demonstration of forms and templates for an identified product and process
  • Work through the methodology of food safety risk assessment
  • Use a HACCP decision tree to identify critical control points

Prerequisite(s): HACCP I: Prerequisite Programs. Good working knowledge of GMPs is essential.

Program Benefits
At the end of the program, you will be able to:

  • Apply the Codex 12 steps to HACCP to develop and maintain your HACCP plans
  • Assess and verify a process flow diagram
  • Differentiate between physical, chemical and biological hazards
  • Conduct a hazard analysis
  • Determine control measures for identified significant hazards
  • Identify critical limits, monitoring methods and corrective actions
  • Verify a HACCP plan

Who Should Attend

  • Food Safety & Quality Personnel
  • Global Food Safety Personnel
  • HACCP Personnel
  • Ingredient Suppliers
  • Laboratory Personnel
  • Operations/Maintenance/Sanitation Personnel
  • Owners/Operators of Food Businesses
  • Plant Managers/Supervisors
  • Product Development Personnel
  • Production Managers/Supervisors
  • QA/QC Personnel
  • Quality Auditors
  • R&D Personnel

NSF is committed to accommodating the learning requirements of all of our stakeholders. If you require special assistance for any reason, please contact training.india@nsf.org one week prior to your class.

On-Site Training
This course is available as an onsite offering. Please email us at training.india@nsf.org for a quote.