HACCP Plan Development for Food Processors

This two and a half day online workshop will take you through the steps for writing and implementing an intelligent and effective HACCP (Hazard Analysis Critical Control Point) plan. Because you learn HACCP planning best by doing it, you will actually write a sample plan in class! Working in small groups, you’ll complete hands-on exercises covering how to:

• Conduct a hazard analysis of your food process, including proper flow charting.
• Determine the critical control points (CCPs) and understand the difference between a control point and a critical control point.
• Establish critical limits for each control point.
• Establish monitoring procedures and corrective actions.
• Establish verification procedures to ensure your HACCP system is working and validation procedures to ensure your food products are safe.
• Establish recordkeeping and documentation procedures.

Plus, you will review examples of real HACCP plans and learn about common reasons why HACCP plans fail, so you can make sure your plan succeeds. HACCP plan implementation procedures, as well as problems you may face when implementing a HACCP plan and potential solutions for those issues, will also be covered.

Please Note: This is a general HACCP course. It covers the requirements for Meat and Poultry or Voluntary HACCP for FDA products OTHER THAN Juice or Seafood. It does NOT meet the requirements for Seafood HACCP or Juice HACCP.

Speaker(s): Mellonie O'Neill

Fee: $749 per person

Registration Closes: June 15, 2026