Developing & Implementing HACCP - Basic Course 

HACCP (Hazard Analysis Critical Control Point) is an internationally recognized food safety process control program that provides the framework for hazard identification and control. The course curriculum will provide training in developing a HACCP program for both USDA and FDA processing facilities. HACCP workshop curriculum meets the program requirement as defined in the January 25, 1996, FSIS HACCP Systems; Final Rule, (CFR 417.7)

This training also meets the requirement to be qualified as an SQF Practitioner.

Plant management, quality assurance personnel supervisors, and scientific & technical staff responsible for processing should attend this course. Upon completion, participants are evaluated by examination and will receive a certificate of completion.

AGENDA

DAY ONE— 8AM TO 5PM

• Registration
• Introduction to HACCP
• HACCP as it Relates to GMPs, SOPs and other Processing Programs
• Introduction to Microbiology
• Biological, Chemical and Physical Hazards
• First 6 Steps to Developing a HACCP Plan
• HACCP Principals 1 through 4

DAY TWO—8AM TO 5PM

• HACCP Principals 5 through 7
• Implementation of HACCP Plans
• Maintaining a HACCP Plan and System
• Workshop Review
• Course Examination
• Review of Exam and Course Evaluation
• Adjourn

Training includes several breakout sessions where participants will work in groups developing a HACCP Program based on the seven HACCP Principals to gain practical, hands-on experience developing a HACCP program.

THIS COURSE IS ACCREDITED BY THE INTERNATIONAL HACCP ALLIANCE

INSTRUCTOR

Dr. Estes Reynolds, Lead Process Authority and Technical Service Advisor for Chilton Consulting Group, has provided national leadership in the development of educational materials for food safety training and HACCP instruction for over 25 years. As a fully-accredited HACCP instructor and auditor, Dr. A. Estes Reynolds has worked as an Extension Outreach Program Specialist through the University of Georgia, conducting workshops and on-site training programs for food processors, consumers and government officials.

Dr. Reynolds serviced as UGAs Extension Meat Specialist, from 1979 to 2006 and is presently outreach coordinator for the Department of Food Science and Technology and the Food Process Research and Development Laboratory.

REGISTRATION FEES

• CCG Retainer Program Clients or NAMA Members $425.00/person
• Non-CCG Retainer Program Clients $500.00/person
• Three (3) or more registrants from the same company receive a 10% discount

To Register, please complete this form and return it to CCG no later than May 7, 2013.

Email: achilton@chiltonconsulting.com

Fax: (706) 529-4885

Mail: P.O. Box 129, Rocky Face, GA 30740

Register Now!