Advanced HACCP: Risk Assessment, Verification, & Validation

  • Nov 29th – 30th, 2017
  • 8:00am – 12:00pm
  • $450 DFA Members
    $500 Non-Members
  • Registration is closed for this event.

Course Objectives:

Define the Principles of Validation and Verification including risk assessment of Hazards. GFSI audit standards require that programs within the Food Safety Management System should be both validated and verified by competent individuals with an understanding of these concepts.  This course explains in depth verification, the act of reviewing programs and systems to determine if what has been planned and documented to maintain safe food, is in fact, operating as expected.  Validation, determining if the methods identified to produce safe food are sound and effective, is also explained.

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 system.

FDA, USDA and global food safety standards require verification and validation of your HACCP system. This 2 day course explores the following related to HACCP and Food Safety Management Systems verification and validation:

  • Differences between verification and validation activities
  • Methods for verifying the efficacy of Prerequisite Programs
  • Components of Critical Control Point verification
  • HACCP System verification procedures
  • Instruction in HACCP Plan Validation
  • Food Safety Modernization Act requirements for verification and validation

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.


Completion of Basic HACCP course or equivalent experience with the HACCP system.  Recommended: Prerequisite Programs for Food Safety Systems.

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

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