Facebook Pixel HACCP Workshop | Western Kentucky University Skip to main content
Hazard Analysis & Critical Control Point (HACCP) Workshop

Hazard Analysis & Critical Control Point (HACCP) Workshop


WKU is pleased to offer basic HACCP training for food manufacturers, distributors, suppliers, and others who wish to protect public health and ensure regulatory compliance.


Thursday, October 10 & Friday, October 11

The HACCP system is consistent with USDA Food Safety and Inspection Service regulations. This workshop is accredited by the International HACCP Alliance, which was developed in 1994 to provide a uniform program to assure safer meat and poultry products.

Registration fee: $600 

Fee includes:

  • two full days of training
  • all required materials
  • certificate
  • lunch on both days
  • coffee on both days 

Please note: Workshop enrollment will be limited in order to ensure a quality experience. No workshop will be offered for fewer than ten (10) participants.  Cancellations must be made five (5) days in advance. Substitutions for a participant who is already registered may be made at any time prior to the start of the workshop. If the workshop is cancelled for any reason, the registration fee will be completely refunded. 

Knicely Conference Center
2355 Nashville Road
Bowling Green, KY 42101

(located on WKU’s South Campus)


Parking: free for conference center guests

Lodging is available at the Staybridge Suites in Bowling Green, located at 680 Campbell Lane, directly behind the Knicely Conference Center.

To book your room, visit staybridge.com or call (270) 904-0480.

Discount Code for Workshop Participants: WKD

Thursday, October 10

8:00 a.m. 

History of HACCP; Relationship Between HACCP and Food Safety

8:30 a.m.

HACCP Regulations

9:15 a.m.

Prerequisite Programs: GMPs,
SOPs, SSOPs

10:15 a.m.

Break

10:30 a.m.

Preliminary HACCP Steps; Product Characterization and Flow
Diagram Exercise

12:00 p.m.

Lunch

1:00 p.m.

Identify and Control Biological Hazards

2:00 p.m.

Identify and Control Chemical Hazards

2:30 p.m.

Identify and Control Physical Hazards

3:00 p.m.

Break

3:15 p.m.

Principle 1: Conduct a Hazard Analysis; Hazard Analysis Exercise

4:45 p.m.

Adjourn

Friday, October 11

8:00 a.m.

Principle 2: Determine Critical Control Points (CCPs); Identifying CCPs Exercise

9:00 a.m.

Principle 3: Establish Critical Limits

10:00 a.m.

Break

10:15 a.m.

Principle 4: Establish Monitoring Procedures for CL; Identifying CL’s
and Establishing Monitoring
Activities Exercise

11:15 a.m.

Principle 5: Establish Corrective Actions (CA)

12:00 p.m.

Lunch

1:00 p.m.

Principle 6: Establish Verification Procedures Including Validation;

Establishing CA’s and Verification Procedures Exercise

3:00 p.m.

Principle 7: Establish Record Keeping Procedures; Establishing Record Keeping Exercise, Finalize HACCP Plan

4:00 p.m.

Implementation and Maintaining
a HACCP Plan

4:45 p.m.

Adjourn

Register Now


Topics in This Workshop
  • HACCP Historical Overview and Applicable Regulations

  • Biological, chemical, and physical hazards

  • Developing SOPs, SSOPs, and GMPs

  • Conducting Hazard Analysis

  • Establishing Critical Limits

  • Establishing Monitoring Methods

  • Implementing Corrective Action

  • Record Keeping and Verification

  • Implementing and Maintaining a HACCP Plan

     
  Individuals that complete the introductory HACCP course will receive a certificate indicating that they are HACCP-trained individuals and their names will be added to a registry of HACCP-trained individuals that is maintained by the International HACCP Alliance.  
     

 

 


 

This workshop is presented in partnership with WKU Continuing & Professional Development and WKU Ogden College of Science & Engineering.


Some of the links on this page may require additional software to view.

 Last Modified 7/1/19