This course is accredited by the International HACCP Alliance. This 2 day course introduces the concepts of HACCP to food industry employees by identifying the three hazards associated with food production: biological, chemical and physical. This course satisfies the HACCP training requirement for the Global Food Safety Initiative (GFSI) approved standards (BRC, SQF, FSSC2200, etc.). This course discusses the roles of U.S. and international regulatory agencies responsible for food safety, and reviews GMPs and SSOPs and requirements of GFSI approved standards. Utilizes group activities and exercises to promote understanding of key concepts for implementing and maintaining a HACCP based food safety management system.

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