Purpose:
This course will teach participants how to develop and document a food safety management program based on the principles of Hazard Analysis and Critical Control Point (HACCP) systems applied to produce packinghouses. An exam will be administered at the end of the course which must be passed with a score of 75% or higher to receive a certificate.
This course will be offered live but virtual over Zoom from 1:00pm-5:00pm for four consecutive days. Registrants will receive the Zoom link the week of the training. Attendance for the lectures and participation in the breakout activities are both required to receive the certificate. No refunds will be offered for those who do not attend and participate fully without an approved reason.
Please contact Dr. Alexis Hamilton at foodsci_ext@utk.edu or (865) 974-7717 if you would like more information or have questions about the course.
Registration link: Packinghouse HACCP Workshop
Who should attend:
Any individual involved in developing, implementing, and/or reviewing HACCP plans/records for produce packinghouses, including those required to update their HACCP credentials for audit compliance.
Curriculum:
Chapter 1 – Introduction to Food Safety and the HACCP System
Chapter 2 – Hazards
Chapter 3 – Prerequisites to HACCP
Chapter 4 – Hazard Analysis (Principle 1)
Chapter 5 – Identification of Critical Control Points (Principle 2)
Chapter 6 – Establishment of Critical Limits (Principle 3)
Chapter 7 – Critical Control Point Monitoring (Principle 4)
Chapter 8 – Corrective Actions (Principle 5)
Chapter 9 – Verification (Principle 6)
Chapter 10 – Record Keeping Procedures (Principle 7)
Chapter 11 – FSMA
