HACCP Managers Public Training Courses:

Link to site:  http://www.foodqualityservices.com/haccp-training/

HACCP Managers Public Training Courses:

Newark NJ – We will be offering our two day HACCP Manager training course on April 4th and 5th, 2013, followed by the Certified HACCP Manager Exam at the conclusion on the second day
Horsham PA – We will be offering our two day HACCP Manager training course on April 15th and 16th, 2013, followed by the Certified HACCP Manager Exam at the conclusion on the second day. See details below.
The Newark, NJ course will be limited to seven participants. This course will be designed for manager level participants. It will be conveniently located in Newark, NJ at the Historic Military Park Building located at 60 Park Place. The Military Park Building is a block away from NJ PAC and it is walking distance from Newark Penn Station. See map below.

All participants must register for the class no later than March 25 2013. The
registration fee of $450, includes the official NEHA
HACCP text book, which will be shipped as soon as the registration fee is received.
The fee also includes lunch on both days and the proctored HACCP Manager certification exam, which will be given at the end of the second day.
The Horsham, PA course will be offered in the new and state-of-the-art QC Laboratories food testing laboratory. The registration fee is $400 and includes the official NEHA
HACCP text book, which will be shipped as soon as the registration fee is received.
The fee also includes lunch on both days and the proctored HACCP Manager certification exam, which will be given at the end of the second day. QC laboratories is offering an addition 10% discount for their customers. QC labs will offer a tour of their food testing laboratory during one of the breaks. See map below.

If you are interested in attending either course, please Email GREG@FOODQUALITYSERVICES.COM for registration materials.
AGENDA
Day 1
8:30 – 9:00am Check In
9:00-9:15am Introductions

9:15-10:45

• What is HACCP
• Understanding Hazards and Target Consumers
• Hazards and HACCP
  • Chemical Hazards
  • Physical Hazards
  • Biological Hazards
  • Hazards and Foods
  • Why It Is Important – Consequences of Hazards

10:45: 11:00 Break
11:00 – 11:30

• Contemporary Laboratory Analysis
  • Qualitative Analysis
  • Quantitative Analysis
  • Chemical Analysis
  • Allergen Analysis
  • Filth Analysis

11:30 – 12:00 Exercise #1 Understanding Hazards
12:00-12:45 Lunch
12:45-2:45

• GMPs
• SOP’s
• SSOP’s
• Prerequisite Programs – Applying Controls In Food Processing

2:45-3:00 Break
3:00-4:30

• Step 1 Creating The HACCP Team
• Step 2 Describing The Products in Your HACCP Plan
• Step 3 Looking at the Ingredients
• Step 4 Understanding and Documenting the Flow
• Step 5 Verifying The Flow

4:30-5:30 Exercise #2 Understanding Controls
Day Two
8:30-9:00 Check In
9:00-10:45

• Principle 1 The Hazard Analysis
• Principle 2 Identifying Critical Control Points
• Principle 3 Establishing Critical Limits
• Principle 4 Establishing Monitoring Procedures

10:45-11:00 Break
11:00-12:00

• Principle 5 Corrective Actions
• Principle 6 Verification
• Principle 7 Record Keeping

12:00-12:30 Lunch
12:30-1:30 Exercise #3 Understanding the Principles of HACCP

• Review of Course Material

1:30-3:30 HACCP Managers Certification Exam
It is required in HACCP that at least one member of the HACCP team be formally trained in HACCP. GFSI standards including, SQF, BRC and ISO 22000 PAS 220 require that all training show proof of comprehension. To address the increasing need from our customers to offer a certified HACCP training course with proof of comprehension, we are now offering this training course and the prestigious Prometric Certified HACCP Manager exam. It is a nationally recognized, challenging and scored 80 question exam. The participant must pass the exam to receive the HACCP Managers Certificate.