Development and Implementation of HACCP and Prerequisite Programs

Date: November 24, 2014 - November 25, 2014
Time: 8 a.m. - 5 p.m.
Location: 4200 Forest Road, Lansing Charter Township, MI 48910
Contact: 517-353-3175, events@anr.msu.edu

There is a registration fee of $450 per person which includes resource material handouts, all workshop supplies, lunches and refreshments for both days. Registrations will be accepted on a first-come, first-served basis. The class is limited to 20 industry participants. No refunds will be issued unless we can fill your space.

The registration fee for students receiving academic credit is $175 per person and includes resource material handouts, all workshop supplies, lunches and refreshments for both days. Registrations will be accepted on a first-come, first-served basis. No refunds will be issued unless we can fill your space.

Tentative Schedule

Monday, Nov. 24, 2014

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

Tuesday, Nov. 25, 2014

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

Lodging can be arranged at the MSU Kellogg Hotel and Conference Center at 800-875-5090 or elsewhere in the East Lansing area. 

Enrollment is limited to 30 participants and will be a combination of industry participants and MSU students. Register now!

Visit the Development and Implementation of HACCP and Prerequisite Programs registration page for more information.

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