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HACCP Training Module

Course #107/127

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Course Description
The Hazard Analysis and Critical Control Points (HACCP) technique is used widely in the food, beverage, agricultural, and pharmaceutical industries. The HACCP training course content may be chosen from a combination of training modules, depending on the experience of the team. These modules include interactive workshops enabling team members to act as HACCP facilitators and scribes, using standard process examples or the client's own examples. Course certificates indicating the modules covered are issued to participants who complete the course.
Module One - Basic Concepts of HACCP

The first module forms the basis for HACCP studies, and discusses the driving forces and relevant terminology essential for the technique:

  • Regulatory developments concerning the food, beverage, and pharmaceutical industries - FDA - 21 CFR 113 & 114,CBER & CDER, CFSAN & CVM; USDA - BRS; Codex Alimentarius
  • Prerequisites for HACCP
  • HACCP terminology and definitions
  • Why is a HACCP needed?
  • GMPs & SOPs for HACCP development
  • HACCP approach to reducing risk
Module Two - HACCP Methodology

The second module discusses the various steps involved in conducting HACCP study:

  • Seven principles of HACCP
  • Parts of the HACCP plan
  • Identification and control of hazards
  • Severity and risk evaluation
  • Determination of control points and critical control points
  • Verification of critical control points
  • Product development
  • Critical limits for preventive measures
  • Applications of HACCP
  • Types of HACCP
Module Three - Team Leadership

The third module provides suggested techniques on conducting HACCP studies, directed towards the team leaders and facilitators:

  • Implementation of HACCP plan
  • Preparation for HACCP sessions
  • Thoroughness of analyses
  • Preparatory documentation and team selection
  • HACCP leadership: responsibility and why it needs emphasis
  • Conducting HACCP sessions
  • Preparation of reports
Module Four - HACCP Documentation Control/Report Generation

This component outline the various aspects of PHA-Pro used to document HACCP studies:

  • Record hazard evaluations
  • Defining the risk criteria
  • Documenting recommendations
  • Creating custom libraries
  • Creating a corporate template
  • Document protection
  • Generating reports
Module Five - Advanced HACCP Training

This component is meant for those who have a firm grasp on the HACCP methodology and have gained sufficient proficiency in conducting the studies:

  • Validation of HACCP programs
  • Consolidating GMP and HACCP
  • HACCP as a risk management tool
  • HACCP compared to other risk analysis tools
  • Verification of HACCP systems
  • Evaluating and auditing HACCP studies
  • Containment Analysis and Critical Control Point (CACCP)
List of Acronyms
APHIS Animal and Plant Health Administration
BRS Biotechnology Regulatory Services
CBER Center for Biologics Evaluation and Research
CDER Center for Drug Evaluation and Research
CFSAN Center for Food Safety and Applied Nutrition
CVM Center for Veterinary Medicine
FDA Food and Drug Administration
GMP Good Manufacturing Practices
SOP Standard Operating Procedures
USDA U. S. Department of Agriculture