HACCP

Food or other companies that are in need of a certified Hazard Analysis and Critical Control Point (HACCP) individual can register for one of the upcoming trainings through Michigan State University Extension.

The course covers developing a HACCP team; prerequisite programs; identification of biological, chemical and physical hazards; conducting a hazard analysis; identifying critical control points; determining critical limits; monitoring procedures and corrective actions; validation and verification procedures; and record keeping. Additional topics, such as recall strategies, are discussed.

The intent of HACCP is to create a proactive food safety system that improves food safety. All components of a HACCP plan are important. The most intensive task is conducting a hazard analysis. A thoroughly and properly conducted hazard analysis will ensure the proper critical control points are identified. Training in conducting a hazard analysis and identifying significant and likely hazards is key to implementing an effective HACCP plan and food safety system. The process of conducting a hazard analysis involves evaluating each step of the process and determining what biological, chemical or physical hazards are introduced, controlled or exists. The likelihood and severity of the hazard is also analyzed, and justification for the decision is also needed.  

The trainings are accredited through the International HACCP Alliance, and individuals who complete the training receive a certificate. The training includes Juice HACCP certification for those in need of Juice HACCP training. A team of five specialists from Michigan State University co-teach the hands-on course. 

DATES:

  • January 30-February 1, 2024 - Online via Zoom
  • June 11-12, 2024 - Okemos, MI
  • September 17-19, 2024 - Online via Zoom

REGISTRATION:

For registration information visit: https://events.anr.msu.edu/haccp2024/

Food Safety Regulations and Courses

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Michigan State University Extension programs and materials are open to all without regard to race, color, national origin, gender, gender identity, religion, age, height, weight, disability, political beliefs, sexual orientation, marital status, family status or veteran status. Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Quentin Tyler, Director, MSU Extension, East Lansing, MI 48824. This information is for educational purposes only. Reference to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned.

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