The Course Includes:
- Eight Basic Prerequisite Programs (Based on SSOPs)
- Preliminary Tasks
- Seven HACCP Principles
- Practical Workshops: Develop or update your HACCP Manual during the course
- FDA (Fisheries & Juice) and USDA (Meat & Poultry) HACCP Regulations and associated Guidance Documents
This course is ideal for HACCP Team Members. Consider sending two or more members of your HACCP Team. Participants from the same company will be working together to develop or update their HACCP Manuals.
Participants will:
Learn to organize Prerequisite Programs to meet the requirements for food safety
Learn to identify the three types of hazards (Biological, Chemical and Physical)
Have opportunities to get their questions answered by industry experts
Develop a complete HACCP Manual specific to their plants through practical workshops:
- Basic Prerequisite Programs Write-up
- HACCP Preliminary Tasks
- HACCP Team Development
- Product/Process Descriptions
- Flow Diagrams
- HACCP Plan
- Detailed Raw Material and Process Hazard Analysis (Principle 1)
- Identification of CCPs (Principle 2)
- Master Plans (Principles 3-7)
This seminar meets the Educational Requirements of 9 CFR 417 (USDA Products) and 21 CFR 123 (S/FDA Products) and is accredited by the International HACCP Alliance.
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Click here for Detailed Agenda
Topics and time are subject to change
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Enrollment and Location Information:
Mail: AIB, 1213 Bakers Way, PO Box 3999, Manhattan, KS 66505-3999
Phone: 785-537-4750, 800-633-5137 or 800-242-2534 (enrollments only)
Fax: 785-537-1493
Online: Add to Cart below
Printable enrollment form available here. (pdf)
Make check or money order payable in US dollars to: AIB.
International Participants (excluding Canada)
Please add $40 (US) handling fee to the tuition amount. Tuition and handling fee must be prepaid in US dollars.
The seminars will be held at the following locations.
Click on the City & State for hotel pricing and location.
Please check back often for additional dates and locations.
Source: AIB International, Inc.