TRAINING & EVENTS

Download a PDF of the HACCP Certification Training brochure.

Dates: April 20, & 21, 2016

Time: 8:30am – 4:30pm

Cost: $980

Location: Knowledge Center (Behrend Campus) 5240 Knowledge Parkway, Erie, PA 

(Lunch is included)

“Pathway to Food Manufacturer HACCP Certification”

The Hazard Analysis & Critical Control Points (HACCP) process is a systematic approach to designing food safety into the manufacturing process. Proper design, implementation, and maintenance of a HACCP system will fulfill a key component of the Food Safety Modernization Act (FSMA) requirements.

This two-day course is designed to provide attendees with a thorough understanding of the concepts and application of the HACCP process.

An 80-question multiple-choice exam follows the conclusion of the course.  Upon successful completion of course requirements (95% classroom attendance  and passing score of 70% or greater) participants will receive an ANSI/NSF Certificate of Accomplishment.

Learning Outcomes

Upon completion, participants will be able to:

• Identify and discuss food safety hazards associated with PRPs and production processes
• Determine control measures for identified significant hazards
• Construct and verify a process flow diagram
• Conduct a hazard analysis of the production process
• Utilize tools provided to determine control measures for significant hazards
• Identify critical control points, critical limits, monitoring methods and corrective actions
• Verify the HACCP System

Instructor:  Alan McConnell, MS McConnell is the Technical Director and Principal Consultant with Food Safety & Quality Management LLC. He provides technical support to food processing companies across the U.S. and the world. He has over 22 years’ experience serving the food processing industry as a consultant, trainer, laboratory director, and quality control manager.

Please register by Tuesday, April 12, 2016.

Email bjoyce@nwirc.org for additional information or questions.