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HACCP Workshop

AIB's Food Plant GMP/Sanitation Workshop & HACCP Workshops continue to be the most informative programs in the industry.

Agenda | Cancellation Policy | Enrollment and Location Information

Learn to develop, implement and manage a HACCP program

Why AIB’s HACCP Workshop:

  • Based on the 12 Steps of Codex HACCP
  • Material presented in practical terms that are readily understood and easily related to one’s own food plant
  • Hands-on approach ensures participants understand and can apply concepts
  • Foundation for BRC, SQF, FSSC 22000, IFS and any GFSI-benchmarked scheme

Following the Food Plant GMP/Sanitation Workshop , AIB will present a practical, hands-on approach to developing your HACCP (Hazard Analysis Critical Control Point) program. The AIB staff will take you step-by-step through the development, implementation and verification process for HACCP.

Who should attend

  • Members of a HACCP Team
  • Members of senior management who wish to understand and support food safety
  • Personnel responsible for reviewing and auditing supplier’s HACCP Programs
  • Personnel needing a baseline education for implementing FSMA’s Preventive Controls Program


This seminar is accredited by the International HACCP Alliance.

 

Learning objectives

  • Describe the background and history of HACCP
  • Identify foods that fall under US HACCP regulations
  • Identify and classify food safety hazards
  • Identify prerequisite programs and their specific components that control food safety hazards
  • Apply the 12 steps of Codex HACCP in order to create a HACCP Plan
  • Compile a HACCP Manual
  • Manage a food safety deviation and a program failure.
  • Establish a validation component to the HACCP program

Prerequisites

General understanding of product safety programs including but not limited to Sanitation, Integrated Pest Management, Allergen Control, Supplier Approval, Maintenance, Personnel Practices, Water Quality, Chemical Control, Transport and Storage, Temperature Control, and Foreign Matter Control.

General understanding of food processing or food-contact packaging manufacturing.

Assessment methods

Workshops and written quiz.


Click here for Detailed Agenda

Topics and time are subject to change


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Enrollment Information

  • Mail: AIB, 1213 Bakers Way, PO Box 3999, Manhattan, KS 66505-3999
  • Phone: 785-537-4750, 800-633-5137 or 800-242-2534 (enrollments only)
  • Fax: 785-537-1493
  • Online: Add to Cart below
Printable enrollment form available here. (pdf)

Make check or money order payable in US dollars to: AIB.

• • Special Package Price • •

A reduced package price is available for participants attending both the Food Plant GMP/Sanitation Workshop and the HACCP Workshop. This savings is not available online. Please call or fax an enrollment form for this discount.

Planned locations and dates for 2014:

Tampa, FL • February 20-21, 2014
Phoenix, AZ • March 20-21, 2014
Kansas City, MO • April 10-11, 2014
*Toronto, ON • May 1-2, 2014
Hershey, PA • May 15-16, 2014
Dallas, TX • June 12-13, 2014
Louisville, KY • July 17-18, 2014
Portland, OR • August 14-15, 2014
*Calgary, AB • September 11-12, 2014
Chicago, IL • September 25-26, 2014
Atlanta, GA • October 23-24, 2014
San Jose, CA • November 20-21, 2014

*For seminars held in Canada, please complete this printable enrollment form (pdf) and fax to (785) 537-1493.

For seminars accepting enrollments, click on the city & state below for hotel pricing and location.

 Description/Location:Dates:Tuition:

HACCP Workshop
Hershey, PA, US

May 15 - 16, 2014$795.00

HACCP Workshop
Irving (Dallas), TX, US

Jun 12 - 13, 2014$795.00

HACCP Workshop
Louisville, KY, US

Jul 17 - 18, 2014$795.00

HACCP Workshop
Portland, OR, US

Aug 14 - 15, 2014$795.00

HACCP Workshop
Chicago, IL, US

Sep 25 - 26, 2014$795.00

HACCP Workshop
Atlanta (College Park), GA, US

Oct 23 - 24, 2014$795.00

HACCP Workshop
San Jose (Milpitas), CA, US

Nov 20 - 21, 2014$795.00
 

(Keywords: HACCP, CCP, Recordkeeping, Seminar )


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