HACCP II – Developing Your HACCP Plan – April 25-26, 2018

HACCP II: Developing Your HACCP Plan
DATE: April 25 -26, 2018
Fee: $930.00 + HST
Physical Address:  173 Bernie MacDonald Drive, Bible Hill
(find on google maps)
Registration Deadline: April  6, 2018

Please read our Training FAQ

The HACCP method underlies all food safety programs, including GFSI schemes, and is a preventive approach to food safety. This course introduces the concepts of HACCP and focuses on the methodology of building a HACCP plan on a solid foundation using robust prerequisite and GMP programs. Understanding the HACCP method empowers you to identify and control food safety hazards, and supports a robust food safety culture. In this course you will gain the knowledge, confidence and skills to apply the Codex 12 steps to HACCP to develop, implement and maintain a HACCP-based food safety management system.

The course satisfies the HACCP training requirement for Global Food Safety Initiative (GFSI) benchmarked standards (BRC, SQF, FSSC 22000, etc.) and utilizes group activities and exercises to promote understanding of key concepts for implementing and maintaining a HACCP-based food safety management system.  At the course you will:

Differentiate between critical control points (CCPs) and process controls (PCs)
Work through CFIA HACCP forms 1-11 for an identified product and process
Work through the methodology of food safety risk assessment
Use the HACCP decision tree to identify critical control points

Prerequisite(s):  HACCP I, Prerequisite Programs.  A good working knowledge of GMPs is essential.

HACCP II is an examinable program. The HACCP II examination is available online and is optional for learners who have attended and successfully completed the requirements of the course.  This program is recognized by the International HACCP Alliance.

At the end of the program, you will be able to:

  • Apply the Codex 12 steps to HACCP to develop and maintain your HACCP plans
  • Construct and verify a process flow diagram
  • Differentiate between physical, chemical and biological hazards
  • Conduct a hazard analysis and utilize the HACCP decision tree to identify critical control points
  • Determine control measures for identified significant hazards
  • Identify critical limits, monitoring methods and corrective actions
  • Verify the HACCP plan

Who Should Attend?

Food Safety Personnel
Food Service Managers and Personnel
Global Food Safety Coordinators and Managers
HACCP Coordinators
HACCP Team Members
Ingredient Suppliers
Laboratory Personnel
Operations, Maintenance and Sanitation
Owners / Operators of Food Businesses
Plant Managers and Supervisors
Product Development Managers and Personnel
Production Managers and Supervisors
QA / QC Managers, Technicians and Supervisors
Quality Auditors
R&D Managers and Personnel

Trainer: Shelly MacDonald, Perennia

Please note all courses are taught by NSF International certified instructors and are offered in partnership with NSF Training & Education Services.

A light lunch will be provided.

Please read our Training FAQ
Questions? Please contact Helen Arenburg at (902) 678-7722, EXT 222 or harenburg@perennia.ca