HACCP Plan Development for Food Processors
An International HACCP Alliance Approved Training Course
Course Code: LF0403CA17
|Date & Time
October 5-7, 2016
9:00am - 4:30pm (Check in time on Day 1: 8:30am)
"I registered to learn about HACCP. Now I know how to design a HACCP plan. [The instructor] was great – knowledgeable and experienced!"
- Ann Charles,
Rutgers Department of Food Science
"Even though I took several HACCP courses before, I was confused with some terms and procedures; through this course I could understand specific details in overall HACCP and how it works in the real world. Great course!"
- Jin Jung,
Discover the basic concepts of HACCP and how to develop a plan for your company
This three-day workshop will take you through the steps for writing and implementing an intelligent and effective HACCP (Hazard Analysis Critical Control Point) plan. Because you learn HACCP planning best by doing it, you will actually write a sample plan in class! Working in small groups, you'll complete hands-on exercises covering how to:
- Conduct a hazard analysis of your food process, including proper flow charting.
- Determine the critical control points (CCPs) and understand the difference between a control point and a critical control point.
- Establish critical limits for each control point.
- Establish monitoring procedures and corrective actions.
- Establish verification procedures to ensure your HACCP system is working and validation procedures to ensure your food products are safe.
- Establish recordkeeping and documentation procedures.
Plus, you will review examples of real HACCP plans and learn about common reasons why HACCP plans fail, so you can make sure your plan succeeds. HACCP plan implementation procedures, as well as problems you may face when implementing a HACCP plan and potential solutions for those issues, will also be covered.
Protect Your Business's Reputation with an Effective HACCP Plan
No company can afford to have a sub-standard HACCP plan. By implementing a successful plan, your facility can avoid the costs and liability associated with food contamination. HACCP principles help your employees understand the reasons behind your food safety controls, making it easier for them to do their job. It also leads to faster, more thorough product inspections, helping your facility earn a reputation for effective food safety.
HACCP Plan Development Course Format
Donna Schaffner, a trained Lead Instructor with the International HACCP Alliance (IHA), will guide you through every step of the HACCP plan development process so you don't get overwhelmed. In addition to lectures, this course will feature many opportunities for interaction and participation through group exercises, presentations, and discussions. Participants who successfully complete the program (including the final exam) will receive a certificate of completion affixed with the IHA seal.
|HACCP Training Course: Additional Details
Read more about what to expect at HACCP Plan Development for Food Processors! Click to expand each section.
HACCP involves the methodical and systematic application of science and technology to plan, control, and document the safe production of foods. With the goal of preventing problems that could lead to foodborne illness or injury, HACCP consists of identifying food safety hazards and putting controls in place to prevent, eliminate, or reduce them to acceptable levels. When these hazards are effectively controlled, the risk of unsafe food products reaching consumers is minimized.
One of the underlying principles of HACCP is that food safety should be an integral part of all aspects of a food processing operation, including sourcing, handling, storage, and transport. A well-written HACCP plan addresses raw materials, ingredients, processing equipment, personnel, environmental factors, product handling, and more. In contrast to end-product testing, which identifies problems after they have already occurred, HACCP is a preventive systems that seeks to decrease the likelihood that a food product will become unsafe in the first place.
In addition to providing the framework for producing foods safely, HACCP also provides the records to prove they were produced safely through documentation and recordkeeping.
HACCP Plan Training Course Topics
This food safety training course will cover the following topics over three days of classroom instruction:
- Overview of Food Safety and HACCP Principles
- Prerequisites to HACCP
- Preventive Controls
- Sanitation Standard Operating Procedures
- Biological, Chemical, and Physical Hazards and Controls
- Initial Tactics
- Hazard Analysis
- Critical Control Points
- Critical Limits
- Monitoring and Corrective Actions
- HACCP Regulations
- Food Defense/Emergency Preparedness
- Verification and Recordkeeping
- Organizing and Managing HACCP Programs
- HACCP Training
Please Note: This is a general HACCP course. It covers the requirements for Meat and Poultry or Voluntary HACCP for FDA products OTHER THAN Juice or Seafood. It does NOT meet the requirements for Seafood HACCP or Juice HACCP.
Meet Donna Schaffner, International HACCP Alliance Lead Instructor
Course Director Donna F. Schaffner, MS, is Associate Director of Food Safety, Quality Assurance & Training at Rutgers University - Food Innovation Center South in Bridgeton, NJ. Ms. Schaffner has extensive industry experience working in USDA and FDA processing plants with 20+ years working as a Food Safety Consultant and HACCP specialist, and has taught HACCP, Microbiology, Food Defense and other Food Safety-related classes at Rutgers University and other schools. Currently, Ms. Schaffner develops customized employee training programs for food processors to successfully implement HACCP plans, improve 3rd party audit scoring, and meet the increasing requirements of regulations. Ms. Schaffner also leads a team of food industry professionals who offer inspections, training, and customized solutions to food safety problems in processing plants, and chairs a monthly Q&A Roundtable meeting for the New Jersey Food Processors Association.
Here's what students have to say about Donna Schaffner's HACCP instruction:
- "She has great experience and [is a] real professional in this field and gave us a lot of examples, which helped me to understand real world HACCP concepts."
- Jin Jung, Graduate Student
- "Excellent. She knows her stuff."
- Deborah Agu-Bennett, NJ REHS, Worldwide Environmental, NY
- "The teacher did such a wonderful job. She kept the material interesting by providing real life pictures and examples...I could apply to my field of work."
- "She was very informative and easy to talk to. Very specific with examples."
- "Very organized, excellent communication, practical applications of data."
- "Shares her experience in the field with clarity and dynamism. Thank you!"
- "Donna was awesome!"
- "Have this person teach more classes and I will come!"
Who Should Attend?
This workshop is a valuable training opportunity for anyone responsible for the development and maintenance of HACCP plans. Members of senior management and personnel responsible for reviewing and auditing suppliers' HACCP programs can also benefit from the content presented. Past attendees have included:
- HACCP Coordinators and Food Safety Specialists
- Food Scientists and Food Technologists
- Food Plant Managers and Sanitarians
- Food Production Supervisors
- Food Service Supervisors
- Corporate Chefs
- Quality Assurance/Quality Control Professionals
- Public Health Professionals
- Research & Development / Product Development Professionals
- Graduate Students
Student Reviews of HACCP Plan Development
"[This course provides a] comprehensive overview of what HACCP is and how to implement a HACCP plan. [The most useful aspect was] how to conduct a hazard analysis. I will be reviewing our current HACCP plan and making changes based upon my hazard analysis."
- QA Coordinator
"I learned the principles of HACCP and I will use my HAACP plan development in the future. Education training = confidence on the job!"
- Anthony Stella, Plant Sanitarian
Most useful aspect of course: "Honestly, everything. It was a completely new course for me. [I now know the] differences in formatting and requirements for USDA and FDA. Excellent!"
- Joseph Wesner, Plant Manager, Steve's Paleogoods, NJ
"[I learned about] food safety issues and potential hazards that should not be overlooked. As a production manager, I wanted to own food safety. This course is a starting point."
- Production Manager
"[I learned] how to identify critical control points. I will use it while reviewing plans and during inspections."
"I learned the difference between validation and verification [and] how to identify critical control points."
- QA Leader
"Excellent. I learned how to make a HACCP flow diagram."
- Donnette Dowden, QC
"For a manufacturing or food processing establishment, this course will be key to maintaining the establishment's policies and food safety programs."
In addition to 2.1 Rutgers CEUs, this food safety training course has been approved for the following credits:
CERTIFIED FOOD SCIENTISTS:
This program qualifies for Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 17.75 CH for their participation in this program. For more information, please visit www.ift.org/certification or email firstname.lastname@example.org.
HEALTH OFFICERS AND REGISTERED ENVIRONMENTAL HEALTH SPECIALISTS:
Rutgers University, NJAES, Office of Continuing Professional Education has been approved by the New Jersey Department of Health as a provider of NJ Public Health Continuing Education Contact Hours (CEs). Participants who complete this education program will be awarded 17.5 NJ Public Health Continuing Education Contact Hours (CEs).
|Early Registration Fee
||Register on or before September 21, 2016 and save!
||After September 21, 2016
Substitutions are permitted. View cancellation policy.
Continental breakfast and lunch will be provided to you at no additional cost.
NOTE: If you have any dietary restrictions or food allergies, please alert us at least one (1) week in advance of the course start date so that we can make reasonable accommodations. We cannot guarantee accommodations for special requests made after that time.
GPS systems may not recognize campus addresses. Even if they take you to the correct building, they will not take you to the assigned parking lot. Therefore, we strongly recommend that you use the directions we provide.
University Inn & Conference Center
178 Ryders Lane, New Brunswick, NJ 08901
Directions, Parking Information & Map
Note: Pre-registration is required. We're sorry, but we cannot guarantee a seat, materials or meals for walk-in registrants. Location is subject to change; registrants will be notified in the event of a change.
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|Program Questions? Contact Us!
Senior Program Coordinator: Dalynn Knigge, 848-932-7315
Administrative Assistant: Bianca Scardina, 848-932-7316
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