and optional proctored Prometric HACCP Certification Exam
More than 1500 attendees have successfully completed our Basic HACCP & Advanced HACCP classes with received a HACCP certificate which fulfills all USDA/FSIS & FDA regulatory requirements & GFSI requirements (including SQF Institute) for HACCP training.
The HACCP (Hazard Analysis Critical Control Points) approach ensures food safety. It requires systematic identification, evaluation, & control of food safety hazards based on a standard, such as the 12-step Codex Alimentarius outline.
Our $585 workshop includes training materials, lunches, workbook, exercises, and your HACCP certificate recognized by the International HACCP Alliance, SQF Institute, FDA and the USDA/FSIS.
An optional $100 HACCP Manager Certification exam was developed in conjunction with the National Environmental Health Association. This exam is recommended in order to be a HACCP Manager in larger, high risk processing facilities. This certificate is valid for 5 years.
Who Must Have a HACCP Manager Certificate
If your job at one of the following types of food companies involves monitoring or controlling activies involving food safety, you must complete a recognized HACCP training class or workshop. It's federal law. They are:
meat, poultry, seafood or juice processor;
school food service operation;
operation that smokes food as a method to preserve it (but not to enhance flavor);
use food additives or components such as vinegar, to preserve or alter food so it no longer requires time & temperature control for safety;
custom-processes animals or packages food using reduced-oxygen packaging (ROP) method;
treats (e.g., pasteurizes) juice on-site & packages it for later sale;
sprouts, seeds, or beans;
offers live, molluscan shellfish from a display tank.
You must complete HACCP certification training if you plan to develop or lead the development of documentation required by the Global Food Safety Initiatives (GFSI) food safety standards such as BRC & SQF.
This class is beneficial to all members of the facility HACCP team and the Preventive Controls food safety team.
The Food Safety Modernization Act of 2011 requires almost every company in the U.S. food supply chain to perform and validate a food safety risk assessment. The creditability to lead and conduct the validation of such plans is verified by passing the Prometric Certified HACCP Manager's Examination that we are qualified to offer.
Few training centers offer this service so contact us at 908-295-1691 for more information.
Why American Food Safety Services HACCP Workshop?
American Food Safety Services is an approved training & consulting center for the International HACCP Alliance and SQF Institute in 20 food categories, including high risk.
Course fulfills all USDA/FSIS and FDA regulatory requirements for HACCP Training, and is also accepted by auditing firms who require HACCP Training as a component of the audit, such as GFSI audits including SQF.
Upon completion, attendees receive an AFSS certificate with the International HACCP Alliance gold seal applied. This certificate meets the SQF Institute and Int'l HACCP Alliance requirements.
Our Trainer, Dr. Larry Hood, Ph. D. has over 30 years of food industry experience and over 16 years of HACCP training and consulting experience in general and high risk foods
Course materials meet Education Requirements of 9 CFR 417 (USDA Products) and 21 CFR 123 (S/FDA Products)
Attendees will develop a HACCP plan customized to their company's requirements under Dr. Hood's guidance
Course includes group activities and exercises to enhance learning.
Small class sizes for best adult learning and interaction
We offer an optional, professionally proctored exam that leads to an Advanced Certified HACCP Manager Certificate.
2 day Workshop Topics include:
Regulatory Oversite of HACCP Plans
Definition of Hazards -3 hazards in food production
Pre-Requisite Programs- GMP and other programs essential to reduce food safety threats
HACCP Plan Development - 5 Steps to Develop a HACCP Plan - In class exercises - Building your HACCP Plan
7 principles of HACCP as recognized by the International HACCP Alliance and the Code Alimenterius:
Conduct a hazard analysis;
Determine the critical control points (CCPs);
Establish critical limits;
Create monitoring procedures;
Establish corrective actions;
Institute verification procedures; and
Establish record-keeping and documentation procedures