HACCP Training Courses and Workshops

Schools providing training courses, certificates, diplomas or degree programs of Hazard Analysis Critical Control Point




Total 58 training courses and degree programs available around the world.

United States - United Kingdom - Canada - Australia - India

Popular courses:
HACCP
Adv. Certificate in Practical HACCP and Food Safety
Certified HACCP Auditor
HACCP Food Safety
HACCP Planning and Implementation
Advanced HACCP


HACCP (Certificate)

Course Format: Online
School/Trainer: Online Institute of America
Training Center(s)/Venue(s): Lakeway, United States
  V

The goal of our online HACCP (Hazard Analysis and Critical Control Point) training is to help prevent issues with food safety before they occur, rather than after an incident has already taken place. By implementing this online training course, food handlers are able to be fully aware of potential risks with the food they are preparing.

HACCP Workshop (Certificate)

Course Format: On-site
School/Trainer: FJ food safety consultants
Training Center(s)/Venue(s): chennai, India
  V

Target Group:
The course will be very useful for professionals in the ever-growing
food industry. This course is vital for all Food Safety Supervisors,
Catering Coordinators, Quality Specialists, Quality System
Supervisors, Microbiology Lab Technicians, HACCP Coordinators,
Quality Assurance/ Quality Control Technicians and Managers.
For food processors, HACCP is globally recognized and it ensures
customers that the products are safe for human consumption. Having
a functional HACCP system can enhance the marketability of
products in the international marketplace. It is essential for food
processing and allied industries, including frozen food manufacturers,
seafood &, fish processing plants, dairy product manufacturers, meat
processing plants, dry food manufacturers (bakeries), beverage (fruit
juice, soft drinks, etc.) drinking water plants, hotels, restaurants,
supermarkets and also for pharmaceuticals and cosmetics
manufacturers.

HACCP Planning and Implementation

Course Format: Classroom
School/Trainer: IIT School of Applied Technology
Training Center(s)/Venue(s): Bedford Park, Chicago, Wheaton, United States
  V

An introduction to good manufacturing practices (GMP) and other prerequisite programs, examination of the hazard analysis and critical control point (HACCP) concept, including an introduction to HACCP-regulated industries in the U.S. and international HACCP requirements, development and implementation of HACCP programs, generic HACCP modules, and hands-on development of individual and team HACCP plans.

HACCP Planning and Implementation

Course Format: Classroom
School/Trainer: IIT Armour College of Engineering
Training Center(s)/Venue(s): Chicago, United States

Examination of the Hazard Analysis and Critical Control Point (HACCP) principles, microbiological and process overviews, generic HACCP models, Good Manufacturing Practices (GMP), monitoring of critical control points (CCPs), process control and implementation.

HACCP level 2 (HABC UK) (Certificate)

Course Format: Classroom
School/Trainer: Ennar Business Consultants
Training Center(s)/Venue(s): Bangalore, India


ENNAR Business Consultants an approved HABC Centre for conducting Food safety, Food Hygiene and HACCP trainings conducting HACCP Level 2 Training on 21/6 &, 22/6/2014 at Bangalore

Hazard Analysis and Critical Control Points (HACCP) (Certificate)

Course Format: Classroom
School/Trainer: Fisheries and Marine Institute
Training Center(s)/Venue(s): St. Johns, Stephenville, Canada
  V


This course is designed to provide participants with an understanding of requirements of the Hazard Analysis Critical Control Point (HACCP) system that exists in federally registered fish processing establishments.

Course Topics

HACCP System
HACCP Program Development
Preliminary Steps of HACCP Development
Conduct a Hazard Analysis (HACCP Principle #1)
Determine Critical Control Points (HACCP Principle #2)
Establish Critical Limits (HACCP Principle #3)
Establish Monitoring Procedures (HACCP Principle #4)
Establish Corrective Action Procedures (HACCP Principle #5)
Establish Verification Procedures (HACCP Principle #6)
Establish Documentation and Record Keeping (HACCP Principle #7)

Food Safety and HACCP (Certificate)

Course Format: Classroom
School/Trainer: Olds College
Training Center(s)/Venue(s): Olds, Canada
  V

Designed to provide an introduction to food safety and the Hazard Analysis Critical Control Point (HACCP) system, this program is intended for newcomers to the food industry or professionals working within the food industry requiring a basic understanding of HACCP as a food safety management tool. Through presentations, exercises and case studies, this interactive training will provide an understanding of the Codex seven principles of HACCP, food safety related hazards, the importance of prerequisite programs and your role in maintaining food safety. At the end of this program, you will be able to:

Discuss the importance of HACCP in managing food safety
Describe the principles of HACCP
Outline the steps involved in HACCP plan development
Identify food safety hazards
Understand prerequisite programs, GMPs and SOPs

HACCP Verification, Validation and Reassessment Workshop (Certificate)

Course Format: Classroom
School/Trainer: Olds College
Training Center(s)/Venue(s): Olds, Canada
  V

Scientific validation of your HACCP system is required to confirm that control measures are effective at controlling hazards. Continuous and effective monitoring and verification are key to determine effectiveness of your HACCP system. Differentiate between verification, validation and monitoring activities and understand how to conduct an annual and triggered reassessment in this comprehensive, one-day workshop. At the end of the program, you will be able to:

Identify actions which comprise monitoring, verification, validation and reassessment
Identify and implement validation and re-validation strategies
Identify the triggers for reassessment of prerequisite programs and HACCP plans
Design and implement an effective reassessment/review system

HACCP Train the Trainer (Certificate)

Course Format: Classroom
School/Trainer: Olds College
Training Center(s)/Venue(s): Olds, Canada
  V

Equip yourself and your HACCP team members with the knowledge and skills to be effective trainers in your facility. Learn to train plant staff on the importance of the HACCP system, the requirements of Good Manufacturing Practices (GMPs or HACCP Prerequisite Programs) and the essential management of Critical Control Points (CCPs. At the end of the program, you will be able to:

Apply the principles of adult learning to your training efforts
Construct your own HACCP training plan including training sessions for your personnel
Practice newly acquired training skills and train with confidence

HACCP for Warehousing and Distributing Operations (Certificate)

Course Format: Classroom
School/Trainer: Olds College
Training Center(s)/Venue(s): Olds, Canada
  V

This training program focuses on food safety laws, regulations, and best practices for warehouse and distribution operations. It provides guidance on improving your food safety and quality procedures and practices so that you can become an effective, dependable component of the food handling chain. At the end of the program, you will be able to:

Discuss food safety regulations affecting food warehouse and distribution operations
Explain effective management and control of buildings, grounds, pest control and sanitation of the facilities
Develop and integrate HACCP into the operational food safety program
Assess food security for your warehousing and distribution centres

Certified HACCP Auditor

Course Format: Classroom
School/Trainer: Olds College
Training Center(s)/Venue(s): Olds, Canada
  V

The Certified HACCP Auditor comprehends the standards and principles of auditing a HACCP-based (or process-safety) system, analyzes system elements and reports on adherence to criteria for management and control of process safety. Through presentations, case studies and role play, gain an in-depth and practical understanding of the internationally-recognized American Society for Quality (ASQ) Certified HACCP Auditor (CHA) body of knowledge and prepare for the ASQ CHA examination. At the end of the program, you will be able to:

Explain audit expectations for management, prerequisite programs, implementation, program maintenance, validation and verification under a HACCP system
Identify required auditor competencies and HACCP auditing tools
Design an action plan to effectively use the auditing tools at your facility

HACCP awareness and implementation Workshop (Certificate)

Course Format: Classroom
School/Trainer: FJ Food consultants
Training Center(s)/Venue(s): chennai, india
  V

HACCP Core and implementation course
Course content: HACCP �Basic principle, codex alimentarius , HACCP �core, HACCP implementation and food safety.
Course fee: Rs 5000 + taxes as applicable
Course Schedule: August
Course duration: 1 Day
Location: Chennai
Maximum no of participants: 15 per batch (first come first serve)
Certificate and course materials will be provided.

HACCP

Course Format: Classroom
School/Trainer: Oklahoma State University - Oklahoma City
Training Center(s)/Venue(s): Oklahoma City, United States
  V

A study of the principles of bacteriology, food
borne illness, sanitation, safety, personal hygiene,
housekeeping, health regulations and inspections
affecting the professional food service and
hospitality industries. The safe use, cleaning and
maintenance of equipment is also stressed. The
principles of the Hazard Analysis Critical Control
Point (HACCP) program will also be studied
including the use of Material Safety Data Sheets
(MSDS) to identify chemical hazards. Emphasis in
the course is placed on the theory and practice of
food safety and sanitation. This is a Lecture/Lab
combination class.

HACCP

Course Format: Classroom
School/Trainer: North Carolina State University
Training Center(s)/Venue(s): Raleigh, United States
  V

Introductory course on the Hazard Analysis and Critical Control Points System (HACCP) which is designed to decrease hazards in foods. An International HACCP Alliance approved curriculum which covers prerequisite programs. A step by step approach for developing and implementing a HACCP plan for USDA regulated food processing plants. Offered only as a world wide web course through the Office of Instructional Telecommunications.

HACCP for Tobacco Products Workshop

Course Format: Classroom
School/Trainer: Office of Professional Development - NC State University
Training Center(s)/Venue(s): Raleigh, United States
  V

This workshop will provide training for tobacco manufacturers and allied industries in preventive approach in product safety.

Attend and You Will Learn:
Pre-requisite programs based on Good Manufacturing Practices (GMPs) and Sanitation Standard Operating Principles (SSOPs)
Seven principles of HACCP
Product safety hazards and measures of control related to tobacco products
Product safety program based on prevention of hazards likely to result in human illness

Who Should Attend

Tobacco professionals

Expected Outcomes

You will be able to successfully develop written HACCP plans to control hazards in products and processes related to tobacco manufacturing
You will be able to communicate with regulatory officials about the hazards, controls, and preventive strategies to reduce human health risks associated with tobacco products
You will be able to implement preventive measures at your facilities to reduce risks and improve product safety

Hazardous Analysis Critical Control Point (HACCP)

Course Format: Classroom
School/Trainer: Mitchell Technical Institute
Training Center(s)/Venue(s): Mitchell, United States
  V

Causes and prevention of food-poisoning. Sanitation from the workers� customers� and the supervisors�points of view are discussed. Hazardous Analysis Critical Control Point (HACCP) system is utilized. Satisfactory completion of this course is required for certification by the Educational Foundation of the National Restaurant Association.

HACCP (Hazard Analysis Critical Control Point) for the Food Industry

Course Format: Classroom
School/Trainer: Massey University
Training Center(s)/Venue(s): Auckland, Palmerston North, Wellington, New Zealand
  V

This two-day course is covers the theory and practice of HACCP (Hazard Analysis Critical Control Point) procedures to provide confidence in food manufacture. Using active learning through practical examples, the course is applicable to any food manufacturing system and is presented by staff who have had practical experience in the food industry..

Developing and Implementing SQF Systems (Certificate)

Course Format: On-site
School/Trainer: The HACCP Consulting Group
Training Center(s)/Venue(s): Shreveport, United States

This course is offered by a licensed SQF Training Center and is based on the SQF Code, Edition 7, with emphasis on Modules 2 and 11. The instructor is an active SQF Auditor and consultant and has experience in a broad variety of food manufacturing and retail environments.

Adv. Certificate in Practical HACCP and Food Safety

Course Format: Classroom
School/Trainer: UNITED FOOD SAFETY GROUP
Training Center(s)/Venue(s): Brampton, Canada
  V

The certificate program in Practical HACCP and Food Safety is designed especially for those who are currently involved and/or interested in a position related to quality assurance & food safety in the food industry and wish to expand their knowledge and improve their skills in developing, implementing and managing a HACCP system in a food manufacturing facility.

The program also provides individuals the basic auditing technique and the skills needed to prepare for the Canadian Food Inspection Agency (CFIA) verification tasks (CVS) and HACCP system design audit. It also help participants understand the Global Food Safety Initiative (GFSI) and its recognized/benchmarked food safety and quality standards includes Safe Quality Food (SQF), British Retail Consortium (BRC) and FSSC22000 (ISO 22000 & PAS 220).

The Practical HACCP and Food Safety program covers HACCP I: Prerequisite Programs & HACCP II: Developing HACCP Plans that is recogniged/accredited by the International HACCP Alliance.

Adv. Certificate in Practical HACCP and Food Safety

Course Format: Classroom
School/Trainer: UNITED FOOD SAFETY GROUP
Training Center(s)/Venue(s): Mississauga, Canada
  V

The Practical HACCP and Food Safety program covers HACCP I: Prerequisite Programs & HACCP II: Developing HACCP Plans, that is recogniged/accredited by the International HACCP Alliance. It is designed especially for those who are currently involved and/or interested in a position related to quality assurance & food safety in the food industry and wish to expand their knowledge and improve their skills in developing, implementing and managing a HACCP system in a food manufacturing facility.

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