Advanced HACCP – “Verification and Validation

International HACCP Alliance (IHA) Approved

This workshop focuses on the maintenance of an effective HACCP Program. Experienced and knowledgeable instructors provide an in-depth review of a variety of Food Safety/HACCP topics including: Prerequisite Programs (PRPs), Juice HACCP (upon request), GFSI approved schemes including FSSC 22000, BRC, SQF, etc.). Food Safety Modernization Act (FSMA), HARPC vs. HACCP, validation vs. verification, FDA compliance, foreign material control, sanitary design, supplier management and much more. This workshop allows attendees to interact directly with the experts.  Subject matter is based on the current food safety issues, FSMA updates and the needs of the actual attendees based on their industry sector.  An additional benefit is the inclusion of the half day workshop of our Allergen and Pathogens workshop presented in association with Romer Labs. 

As with all D. L. Newslow & Associates, Inc. courses, the attendees are encouraged to bring their company's HACCP program and ask any questions that they may have.  Teaching is based on real life examples with special focus on represented food sector trainees. Regulatory Juice HACCP is available upon request.   Instructors:  Debby Newslow, Dr. Ron Schmidt, and other industry experts join us on specific topics of interest.

Who Will Benefit

Food safety managers, plant managers, food safety team leaders, SQF Practitioners,  line supervisors, HACCP/food safety team members, quality assurance managers, system implementation associates (i.e., ISO, FSSC, SQF, BRC, etc...), any associates interested in understanding or having the responsibility of maintenance of their HACCP/food safety programs. 

What You Will Learn

• HACCP overview providing best practices, practical applications, related to food safety issues
• Food safety management system overview, FDA compliance, and other regulatory issues
• Review of the 5 preliminary steps and the 7 principles (12 step HACCP approach)
• Enhanced understanding of prerequisite programs and their role in an effective HACCP Program 
• Clarification of verification versus validation and how these terms relate to a food safety/HACCP program
• Discussions and subject matter also prepares the attendee for the NRFSP Certified HACCP Manager Exam

Registration Information

This course is offered at our professional training facility on Universal Boulevard in Orlando, Florida.

Workshop hours are:

Day 1 - 1:00 p.m. to 5:00 p.m.
Day 2 - 9:00 a.m. to 5:00 p.m.
Day 3 - 9:00 a.m. to 12:00 p.m.

Cost includes all course instructional materials, professional certificates with the IHA gold seal, snacks and drinks during breaks and lunch on full training days.