PURPOSE: GFSI-benchmarked audit schemes require that programs within the Food Safety and Quality Management System be both verified and validated by competent individuals with an understanding of these concepts.
While this course reviews the five preliminary steps to developing a HACCP Plan and the seven principles, the focus of the course emphasizes discussion and exercises focusing on verification and validation of prerequisite programs and the HACCP Plan itself.
This course is accredited by the International HACCP Alliance to meet the requirements of Advanced HACCP: Verification and Validation of HACCP Systems and concentrates on the various verification activities addressed in the sixth principle of HACCP.
PREREQUISITE: Completion of an Introduction to HACCP course or equivalent experience with the HACCP system.
WHO SHOULD ATTEND:
Anyone in food manufacturing, supply, distribution and transportation including:
Plant Managers
Maintenance Personnel
Packaging Personnel
Quality Assurance Managers
Laboratory Managers
Line Supervisors
Food Safety Auditors
Restaurant Managers