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Learn how to develop an Hazard Analysis Critical Control Point (HACCP) program for your food packaging manufacturing plant in this hands-on workshop. Whether you manufacture direct contact plastics, flexible packaging, cartons, glass, or cans, this workshop will take you step-by-step through the development, implementation, and verification process of a strong HACCP program.

Our HACCP Workshop for Packaging is based on the 12 steps of Codex and is easy to understand and apply to your own food packaging manufacturing facility. This workshop meets the HACCP training requirement for Global Food Safety Initiative (GFSI) benchmarked standards (BRCGS, SQF, FSSC 22000). It’s perfect for managers, supervisors, employees in the plant, and personnel from departments such as quality, research and development, and sales.

After taking this workshop, you will know how to:

  • Develop a finished product description
  • Create steps in a process flow diagram
  • Identify hazards associated with raw materials/process steps and assign controls
  • Determine the likelihood and severity of raw material and process hazards
  • Identify critical control points (CCPs) and define critical limits
  • Evaluate a monitoring and verification procedures for CCPs
  • Describe elements of an appropriate corrective action
  • Evaluate validation methods for a HACCP plan

Prerequisite Requirements

While no prior coursework is necessary for this workshop, a strong understanding of prerequisite programs like Good Manufacturing Practices (GMPs), sanitation, allergen control, personnel practices, chemical control, maintenance, pest control, and supplier verification is recommended.

If you need to strengthen your knowledge about prerequisite programs, we recommend these courses:

Evaluation

Upon successful completion of the HACCP Workshop for Packaging , you will receive a certificate of completion and 1.2 continuing education credits. 

Evaluation

Upon successful completion of the HACCP Workshop for Packaging , you will receive a certificate of completion and 1.2 continuing education credits.

Agenda

Day 1
8:00
Origins of HACCP
A study of the origins of HACCP and its place in US food regulations
9:30
Hazards: Biological, Chemical, and Physical
An explanation of food packaging safety hazards with an understanding of the difference between inherent hazards and those due to negligence; exploration of appropriate control measures for various hazards
11:00
Prerequisite Programs
A review of key prerequisite programs and their role in HACCP
12:00
Lunch
Lunch
1:00
HACCP Workshop
5:00
Adjourn
Day 2
8:00
HACCP Workshop (continued)
10:30
Deviations
An examination of various types of HACCP deviations and the appropriate accompanying documentation
11:00
Validation
Clarification between verification and validation; guidance for establishing validation activities
12:00
HACCP Manual
An outline and explanation of the components of a HACCP manual Summary, Q&A and Exam
1:00
Workshop Concludes

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