Hazard Analysis Critical Control Points (HACCP)
February 26, 2025 @ 8:00 am – February 27, 2025 @ 4:00 pm Boise
About the Course:
Our class is accredited by the International HACCP Alliance and meets the requirements of NCIMS, FSIS, and GFSI (e.g. SQF, BRC, FSSC22000, etc.) certification requirements. In class, you will understand the 5 pre-steps and 7 principles in creating a facility-wide food safety plan. You will get templates and example food safety plans to build or revitalize your current HACCP plan. The curriculum is designed with practical advice from industry experts. If you haven’t taken a HACCP class in a while, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans, this class will give you the basics you need to know to get started. This class does require a project to fulfill the course requirements. This class fulfills the training requirements for SQF, BRC, or other GFSI-approved certifications.
Who Should Attend:
- Quality Managers and Supervisors
- Production Supervisors and Plant Managers
- HACCP or Food Safety Team Members
- Small Business Owners
- Any facility that wants to be certified by SQF, BRC, or other GFSI agency
Participants will be able to:
- Identify hazards associated with raw materials and process steps and assign controls.
- Determine the likelihood and severity of raw material hazards and process hazards.
- Identify critical control points (CCPs) and define critical limits.
- Evaluate a monitoring and verification procedures for CCPs.
Costs, subsidy and discounts:
10% Idaho Manufacturing Alliance members discount available
$600 per participant, a $200 NIST HACCP is subsidy available
10% multiple attendees from discount available