HACCP Food Safety Plan Development (FBA1996)

  • 22 Sep 2021
  • 23 Sep 2021


HACCP Food Safety Plan Development

Course Description: A 2-day training course designed to review the philosophy and principles of the Hazard Analysis and Critical Control Point System, and to discuss how to implement HACCP in food plants. The training curriculum is based on the information presented in the 1998 National Advisory Committee on Microbiological Criteria For Foods (NACMCF) HACCP document and subsequent revisions as approved. The HACCP training program is consistent with the intent and scope of the CFIA, FDA, USDA, and FSIS Pathogen Reduction HACCP regulation. The purpose of this course is to train operational, technical and quality staff from sites that need to be able to establish and implement a hazard analysis and critical control point (HACCP) system.

Who Should Attend: Operational, Quality and Technical staff / Food Safety Management Team members implementing HACCP or food safety plans.

Key Session Topics:

  • HACCP Introduction
  • Understand the requirements in relation to 12 steps of HACCP 
  • Describe Codex Alimentarius 7 principles of HACCP
  • Describe the reasons HACCP may fail and the most common non-       

    conformities related to HACCP

  • Complete the preparatory stages for developing the HACCP plan
  • Conduct a hazard analysis, determine CCPs and develop a HACCP plan 

    with monitoring, corrective action and verification activities

Prerequisites: Basic understanding of Food Safety Systems and PRPs.

Certificate: Candidates who successfully complete a HACCP training program will receive a PCR Certificate of Completion with International HACCP Alliance seal.

**  PLEASE NOTE:  Cancelations will only be accepted up to 10 days prior to training date for a refund. Refunds will not be issued within 10 days of a training, however registration is transferable to another member of your team if desired.

**  This training will be delivered in English only.




Rajko Platisa is an accomplished professional with 25+ years of diverse international experience ranging from government, NGO, and private-sector legal work to training, regulatory compliance and consulting.  As an independent consultant, he has developed and implemented quality, environmental and Food Safety Management systems.  Through his enrolment in design and facilitation of competency-based training programs, he has worked on multiple food safety and quality related trainings and is involved in design/redesign of similar training courses on behalf of certified training centres in North America.

Food & Beverage Atlantic

36 Albert Street, Moncton, NB, E1C 1A9

(506) 857-4255


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