HACCP Certification

Key topics of this HACCP training

  • HACCP Overview: Introduction to Hazard Analysis and Critical Control Point (HACCP) Systems
  • Review of HACCP Prerequisite Programs
  • Preparing to Conduct Hazard Analysis and Identify their Associated Risks
  • Initial Tasks in Developing HACCP Plans
  • Hazard Analysis
  • Determine Critical Control Points
  • Critical Limits, Monitoring Methods, and Corrective Actions
  • Verification /Validation and Recordkeeping
  • Organizing & Managing HACCP Plan
  • Integration of HACCP procedures into USDA/FSIS, FDA or State Inspection

 

This training course has been accredited by the International HACCP Alliance. Upon successful completion of this course, the attendee will be registered with the International HACCP Alliance and recognized as completing a HACCP training program. USDA and FDA require personnel in several segments of the food industry to be trained in HACCP.

This training is for people who are in the food industry and want HACCP certification for a complete understanding of food safety with regulations from the USDA & FDA. This course will serve participants from meat and poultry, juice, vegetable and food service industries.

The training meets from 8:00 a.m. to 5:00 p.m. daily and the training will include lecture, small group workshop, and USDA inspector Q/A section.  The attendees will actually develop a HACCP plan and present in class for discussion, and interact with FSIS personnel.


Why is HACCP important?

Federal government FSIS /USDA and FDA set up HACCP regulation on meat and poultry, seafood, juice, dairy and eggs, retail food and food services. Food Safety and Inspection Service, USDA requires all meat and poultry establishments to comply with the regulation of 9 CFR Parts 304, 308, 310, 320, 327, 381, 416 and 417 which is titled as "Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) System; final rule".

The regulations require each establishment of the meat and poultry industry to develop written sanitation SOP's and to develop and implement HACCP systems. FDA requires processors and importers of seafood to comply with the Federal Register Final Rule - 60 FR 665095 and regulation of CFR 21 Parts 123 and 1240. Fruit and vegetable juice industries are required by FDA to comply the Federal Register Final Rule - 66 FR 6137 and the regulation of 21 CFR Part 120.


Who should attend?

Personnel in the food business, supervisors, plant workers and technical personnel, owners, plant managers, quality assurance personnel, production supervisors, field inspectors, marketing directors, and anyone responsible for food safety; especially for the personnel from the HACCP mandated food industry.

  • Space is limited to 40 participants
  • Pre-registration is required. Registration fee is $500


A group discount rate of $450 per person is available for organizations sending three or more employees. This registration fee includes instruction materials, supplies, lunches, morning and afternoon refreshment breaks, tuition and certificate.

For more course information, please contact Dr. Suxuan Xu, 313-577-2500, suxuan.xu@wayne.edu.

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