ComplianceOnline

How's your HACCP? Developing a HACCP program that is effective, appropriate and compliant

Instructor: Sean McCarthy
Product ID: 703069
Training Level: Intermediate
  • Duration: 75 Min

recorded version

$229.00
1x Person - Unlimited viewing for 6 Months
(For multiple locations contact Customer Care)
Recorded Link and Ref. material will be available in My CO Section

Training CD

$299.00
One CD is for usage in one location only.
(For multiple locations contact Customer Care)
CD and Ref. material will be shipped within 15 business days

Customer Care

Fax: +1-650-963-2556

Email: customercare@complianceonline.com

Read Frequently Asked Questions

This food safety training will review what is takes to build an effective HACCP plan, validate and verify it. It will discuss the prerequisite programs needed to even start the process, recordkeeping requirements, to who needs to be involved in the process and why.

Why Should You Attend:

With the passage of The Food Safety Modernization Act by Congress and all changes to be implemented as a result, there is an increased need for a complete understanding of HACCP. HACCP is a key and crucial element to an overall Food Safety Management System and an effective defense against Food Borne Illness.

During this session, we will identify and discuss the needed prerequisites to formulate an effective HACCP program. You will learn how to go about collecting the needed information then, make it useful. The presenter will discuss the requirements for validating and verifying your HACCP program. A framework for developing your HACCP program will be presented, along with audit requirements.

Learning Objectives:

  • Get a comprehensive overview of Hazard Analysis Critical Control Point ( HACCP)
  • Learn about the prerequisites
  • Learn the correct steps to successfully create HACCP Plan
  • Learn about record keeping best practices
  • Learn about the Validation requirements
  • Learn about the Verification requirements
  • Learn about the Audit requirements and the consequences of not meeting these.
  • Get an understanding of how HACCP is an integral part of a complete Food Safety Management System

Who will benefit:

Anyone involved with the food industry from "Farm to Fork" will benefit from this as HACCP is a vital part of all parts of the food industry.

  • Regulatory affairs
  • Quality assurance
  • Quality systems auditors
  • Plant supervisors and managers
  • Production supervisors and managers
  • Senior management
  • Plant technicians and food technologists
  • Project managers
  • Food safety consultants

Instructor Profile:

Sean McCarthy has, for more than 40 years— 23 of these with Marriott International, excelled in the Food Services and Culinary Management industry. His experience includes the design, planning and support of food service programs/operations in the hospitality industry, retirement homes and educational institutions.

Sean has held progressive roles within organizations particularly in the area of education, menu planning and traditional kitchen operations. His career has always included education for his peers and newcomers as a priority. He has created “Best of Breed” teams operating in a variety of food service environments. He has made Food Safety and Operational safety a priority in every one if his kitchens.

Sean is a recognized mentor in the industry and he has maintained long valued relationships with former customers/clients. He is a thought leader in the industry and has been recognized for his ability to optimize operations in kitchens from budgets to staffing and purchasing. Sean understands the full scope of Culinary Management and believes that continuing education in this career is critical to remaining “ahead of the curve” with techniques as well as learning new operational skills.

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