Development and Implementation of HACCP and Prerequisite Program

Date: April 25, 2016 - April 26, 2016
Time: 8 a.m.-5 p.m.
Location: Holiday Inn Express, 2209 Univeristy Park Drive, Okemos, MI 48864
Contact: ANR Event Services, 517-353-3175, events@anr.msu.edu

A Certificate Training

There is a registration fee of $450 per person which includes resource material handouts, all workshop supplies, lunches and refreshments for both days.

No refunds will be issued unless we can fill your space or the class is cancelled.

Tentative Schedule

Day 1
8-8:15 a.m. - Registration
8:15 a.m. - Welcome and Introductions; Overview and Objectives of the Workshop
8:25 a.m. - HACCP Overview: Why HACCP is Needed
8:35 a.m. - Regulatory HACCP Requirements
8:55 a.m. - Team Building
9:15 a.m. - Initial Tasks in Developing a HACCP Plan
9:45 a.m. - BREAK (15 min)
10 a.m. - Team Meeting 1: Developing a Flow Chart
10:30 a.m. - Team Presentations and Discussion
11:00 a.m. - Prerequisite Programs; GMPs and SOPs
11:45 a.m. - SSOP Video
12 p.m. - LUNCH
1 p.m. - Farm Good Agricultural Practices (GAPs)
1:15 p.m. - Team Meeting 2: Prerequisite Programs
1:45 p.m. - Team Presentations and Discussion
2:10 p.m. - Biological Hazards
2:40 p.m. - Chemical and Physical Hazards
3:10 p.m. - BREAK (15 min)
3:25 p.m. - Principle 1 – Conduct a Hazard Analysis
3:50 p.m. - Principle 2 – Identify Critical Control   Points
4:25 p.m. - Team Meeting 3: Conduct a Hazard    Analysis & Identify the CCPs
5 p.m. - Questions and adjourn Day 1
Homework - Complete Team Meeting 3, if needed

Day 2
8 a.m. - Team Presentations and Discussion
8:30 a.m. - Principle 3 – Determine Critical Limits; Principle 4 – Determine Monitoring Procedures; Principle 5 – Determine Corrective Actions
9:30 a.m. - Team Meeting 4: Determine Critical    Limits, Monitoring Procedures, & Corrective Actions
10:10 a.m. - BREAK (15 minutes)
10:25 a.m. - Team Presentations and Discussion
11 a.m. - Principle 6 – Validation and Verification Procedures
11:30 a.m. - Principle 7 – Record Keeping Procedures
11:50 a.m. - LUNCH
12:50 p.m. - Team Meeting 5: Verification Procedures & Record Keeping Procedures
1:20 p.m. - Team Presentations and Discussion
1:50 p.m. - Training Resources and Programs, Review and Application of Generic HACCP Models
2:10 p.m. - Managing Strategies for HACCP Implementation
2:30 p.m. - Emerging Issues, Food Defense
2:50 p.m. - Lessons from HACCP Implementation
3:10 p.m. - BREAK (15 minutes)
3:25 p.m. - Recall Strategies
3:45 p.m. - Compliance Guidelines, FSIS Appendix A  & B
4:15 p.m. - Questions and Discussion      
4:30 p.m. - Course Evaluation and Present Certificates       
5 p.m. - Adjourn Workshop

Please contact ANR Event Services at 517-353-3175 for registration questions. Current class is full.

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