The Course Includes:

• Nine Basic Prerequisite Programs
• Preliminary Tasks
• Seven HACCP Principles
• Practical Workshops: Develop or update your HACCP Manual during the course
• FDA (Fisheries & Juice) and USDA (Meat & Poultry) HACCP Regulations and associated Guidance Documents

This seminar is ideal for companies developing a HACCP Program
Emphasis will be given to the implementation of the Prerequisite Programs and the core HACCP components. Consider sending two or more members of your HACCP Team. Participants from the same company will be working together to develop or update their HACCP Manual.

Participants will:

• Learn to organize Prerequisite Programs to meet the requirements for food safety
• Learn to identify the three types of hazards (Biological, Chemical and Physical)
• Have opportunities to get their questions answered by industry experts
• Develop a complete HACCP Manual specific to their plants through practical workshops:
  • Basic Prerequisite Programs Write-up
  • HACCP Preliminary Tasks
    • HACCP Team Development
    • Product/Process Descriptions
    • Flow Diagrams
  • HACCP Plan
    • Detailed Raw Material and Process Hazard Analysis (Principle 1)
    • Identification of CCPs (Principle 2)
    • Master Plans (Principles 3-7)

This seminar meets the Educational Requirements of 9 CFR 417 (USDA Products) and 21 CFR 123 (S/FDA Products) and is accredited by the International HACCP Alliance.

Click here for Detailed Agenda

Topics and time are subject to change

Enrollment and Location Information

• Mail: AIB, 1213 Bakers Way, PO Box 3999, Manhattan, KS 66505-3999
• Phone: 785-537-4750, 800-633-5137 or 800-242-2534 (enrollments only)
• Fax: 785-537-1493
• Online

Printable enrollment form available here. (pdf)

Make check or money order payable in US dollars to: AIB.

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