Hazard Analysis and Critical Control Point (HACCP) trainings offered
Training for food industry professionals needing HACCP certification will be offered in April and September 2019.
Food or other companies that are in need of a certified Hazard Analysis and Critical Control Point (HACCP) individual can register for one of two upcoming trainings through Michigan State University Extension. The next training sessions will be offered in the East Lansing, Michigan area from April 30-May 1 or September 19-20, 2019. Registration is online and limited to 25 participants for each training.
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 two-day trainings are accredited through the International HACCP Alliance, and individuals who complete the two-day training receive a certificate. The training includes Juice HACCP certification for those in need of Juice HACCP training.
A team of specialists from Michigan State University co-teach the hands-on course.