Description

In this HACCP webinar learn the required elements of conducting and documenting CCPs and process parameters and the five sources of HACCP validation as per FSIS guidelines.

Learning Objectives:

The definition and purpose of validation vs. verification, terms which are often confused.
Required elements for conducting and documenting validation of Critical Control Points and Process parameters will be reviewed. This will include new focus on validation of Prerequisite program elements.
The five sources of HACCP validation according to the proposed FSIS guidelines and continuing principles of HACCP will be covered.
Best practices and pitfalls of verification will be discussed using real world examples.

Areas Covered in the Seminar:

A Brief History of HACCP.
When is HACCP Mandated?
What is the HACCP Model.
Types of Validation.
Validation Documentation.
Utilizing Experimental Design.
Ensuring accurate Data Collection.
Types of NACMCF Verification.
Verification Steps guided by USDA and FDA.

Who Will Benefit:

Food Manufacturing Quality Assurance and Technical Services Managers and Directors
Food Manufacturing HACCP team members
Food Service Quality Assurance Program developers such as Corporate QA Managers, Directors and Operations Training Departments