Applied Food Safety Solutions℠
  • Home
  • Our Services
  • Certification Courses
  • About Us
  • Contact Us
  • Training Q & A
  • Group Training
  • Microlearning
  • More
    • Home
    • Our Services
    • Certification Courses
    • About Us
    • Contact Us
    • Training Q & A
    • Group Training
    • Microlearning
Applied Food Safety Solutions℠
  • Sign In
  • Create Account

  • Bookings
  • My Account
  • Signed in as:

  • filler@godaddy.com


  • Bookings
  • My Account
  • Sign out


Signed in as:

filler@godaddy.com

  • Home
  • Our Services
  • Certification Courses
  • About Us
  • Contact Us
  • Training Q & A
  • Group Training
  • Microlearning

Account


  • Bookings
  • My Account
  • Sign out


  • Sign In
  • Bookings
  • My Account

HACCP Workshop, with a deep dive into Corrective Actions

Upcoming training

Classroom 

Date/Time: March 2-3 ; 8:30-4:30

Location: Hotel Burbank - CA

Discounts for Early (Feb 7) and two + registrations

Register Here

Description

This International HACCP Alliance (IHA) approved course guides you in identifying and controlling potential hazards in your production process. Attendees participate in interactive exercises and gain practical knowledge to comply with industry and regulatory requirements.  


Food safety prerequisites, Standard Operating Procedures (SOPs), and Good Manufacturing Practices (GMPs) are reviewed prior to learning the HACCP principles. We will also compare HACCP to FSMA’s Preventive Controls Rule. 

Special Add-on: Corrective Actions in-depth. Learn how to correctly write corrective actions, update your HACCP plan and manage the procedures needing attention. 


Included: 

· Workbook: for in-class use 

· Take home support tools: resources and templates  

· Exam

· Certificate: Upon completion, participants are awarded an International HACCP Alliance (IHA) approved Certificate of Completion.

· If classroom training, coffee and lunch are included. 


Who should attend: Managers, supervisors, HACCP team members, Quality Assurance and Control personnel. 

Industries: food manufacturers, processors, distributors, grower/packing operations.

Prerequisite:  none, but GMPs (good manufacturing practices) knowledge is recommended.


Agenda – 16 hours (as required by GFSI programs) including breaks 

1. Introduction to Food Safety: HACCP and FSMA

2. Hazards in Food

3. Prerequisite Programs (PRPs) including Standard Operating Procedures (SOPs) and current Good Manufacturing Practices (cGMPs)

4. Implementing HACCP: Preliminary Steps, The 7 Principles 

· Preliminary Steps 

· Principle 1 – Conducting the Hazard Analysis 

· Principle 2 – Identifying Critical Control Points 

· Principles 3, 4, 5 – Identifying Critical Limits, Monitoring, and Corrective Actions 

· Principles 6 and 7 – Verifying and Documenting Your HACCP Plan and Records 

· Implementing and maintaining the HACCP Plan 

5. Corrective Actions – deep dive (new)

6. HACCP Review


Satisfy training requirements for Global Food Safety Initiative (GFSI) standards such as PrimusGFS, BRCGS, and SQF. Meets current FDA Food Code Standards.


Benefits of a HACCP Training for your Team:

  • Organize your people and processes to produce safe food 
  • Help reduce overall costs by decreasing product loss 
  • Provide due diligence defense in litigation 
  • Promote teamwork, consistency, and efficiency 
  • Reinforce a strong food safety culture 


Policy for Cancellation, Substitution, Postponement - see here


Contact us with questions or for Private training 

support@appliedfoodsafetysolutions.com


Your Instructor & testimonials

Your instructor: Ingrid Peñuela 

Food Safety and Quality Consultant, Trainer, and Auditor


Ingrid has over 25 years’ training customers in food safety programs and developing their safety and quality assurance programs. She is well versed in both processing and produce operations and is fluent in English and Spanish. Ingrid works with management and employees to empower your team to move forward confidently. 


Testimonials

" Expert food safety training and consulting for certification success!"- John Ybarra Los Angeles, CA


“The attendees were from a variety of industries and experiences, which benefited us all.   Ingrid is a very skillful instructor; patient and willing to engage in discussion until the concept is understood."   Charlie Kay, CFO, Heath and Lejeune (produce distribution and storage)

COPYRIGHT © 2010-2022 - All RIGHTS RESERVED. APPLIED FOOD SAFETY SOLUTIONS, INC. 

                                                       

  • Home
  • Our Services
  • Certification Courses
  • About Us
  • Contact Us
  • Training Q & A
  • Group Training

This website uses cookies.

We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.

Accept