Certified HACCP Principles and GMPs for Meat and Poultry Processors Course
- Duration: 18 hours
- Cost: $399 USD
HACCP Course for Meat
HACCP Training and HACCP Certification. Learn how to identify, reduce, and ultimately prevent potential sources of contamination in your meat and poultry processing facility.
Certified HACCP Principles and GMPs for Meat and Poultry Processors course is self-directed and designed to assist you implement a food safety plan. Learn how to identify, reduce, and ultimately prevent potential sources of contamination in your meat and poultry processing facility.
A certificate from eHACCP, accredited by the International HACCP Alliance, is issued once the course is successfully completed. This course is recognized as level II HACCP course requirements under the FSIS/USDA 9 CFR 416 & 417, Codex Alimentarius, and GFSI scheme requirements such as SQF, BRC, FSSC 22 000, etc.
Subjects
- What is HACCP? – History, relevance, definitions. Food Safety Modernization Act requirements for and impacts on meat and poultry producers and processors
- Understand the Extent of Foodborne Illnesses – Requirements for and impacts on meat and poultry producers and processors
- Hazards Covered Under HACCP – Food and waterborne hazards
- Illnesses from Contaminated Water and Food – The associated illnesses of these hazards
- Conditions for Pathogen Growth and Survival – Examining FAT TOM and associated CCPs
- Documents and Procedures Required Prior to HACCP Plan Implementation – Prerequisites like GMPs, SOPs, SSOPs required to support the HACCP plan
- HACCP Prerequisites, Good Manufacturing Practices (GMP’s) for Meat and Poultry Processors, Logistics, Packaging, RTE facilities – Specific SOPs, SSOPs, GMPs, and GAPs
- Developing Your HACCP Plan – The team, the product, and the process
- Applying the Seven Principles of HACCP – Hazard Analysis, Critical Control Points, Critical Limits, Monitoring,
- Corrective Actions, Verification, Record Keeping, Training, and Audits
Accredited by the International HACCP Alliance
Learning Outcomes
- Understand the purpose and function of a HACCP system
- Learn USDA’s HACCP training requirements under 9 CFR Parts 416 and 417
- Recognize regulatory requirements for HACCP under the new Food Safety Modernization Act
- Identify conditions that promote waterborne and foodborne pathogen growth, recognize the steps needed to prevent pathogens, and learn corrective actions to control and reduce them
- Learn how to meet government, industry, and auditor requirements for the development, implementation, and maintenance of a working HACCP plan
- Learn how to implement Good Manufacturing Practices to support the plan
- Learn how to develop a strong HACCP team
- Understand why record keeping and training are crucial to HACCP success
Examinable
- Each of the 11 modules has a pool of questions related to the subject matter taught
- The module questions are optional and the results do not count toward the final grade
- There is a final exam consisting of 22 questions pulled randomly from the modules
- Each exam is unique
Features
- Accredited by the International HACCP Alliance
- Live support
- Bookmarking
- Mobile
- SCORM compliant
- 1-year access
- PRP templates and other documentation
- Hard copy certificate mailed to you
