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Accredited HACCP in Spanish and English

This workshop is designed to provide comprehensive instruction on the development of HACCP based food safety programs for dairy and food operations. It will provide practical information, forms and exercises designed to enhance HACCP and other food safety systems. Throughout the course, you will learn the relationship of traditional HACCP concepts with the Preventative Controls for Human Food rule under FDA’s Food Safety Modernization Act (FSMA).

Successful completion of this workshop should provide attendees with the tools necessary to build a HACCP/Food Safety Program. It should also serve as a foundation for the Global Food Safety Initiative’s 3rd party certification schemes such as SQF, BRC & FSSC 22000.

This course is available in both English and Spanish (language preference chosen on the registration form.)

Overview

This online, self-paced course provides instruction on HACCP-based Systems for the dairy and food industries modeled after the National Advisory Committee on the Microbiological Criteria for Foods’ (NACMCF) guidance document. It includes descriptions of Prerequisite Programs and all seven steps of HACCP. The course has been approved by the HACCP Alliance and after finishing the course and taking all the knowledge checks, you will receive a Certified HACCP certificate that will fulfill the requirement for GFSI schemes including SQF.

This course will provide attendees with information in key program areas:

  • Hazards Associated with Dairy Products and Other Foods:
    • Define the basic categories of hazards associated with dairy and other foods and how they are controlled such that the risk of food borne illness or injury is eliminated or reduced.
  • Prerequisite Programs and Good Manufacturing Practices:
    • Recognize the importance of prerequisite programs, sanitation standard operating system and good manufacturing practices in supporting the HACCP plan and their role in the Hazard Analysis and Critical Control Point determinations.
    • Develop written prerequisite programs that can be monitored for effectiveness in order to support the HACCP system.
  • HACCP Plan Development:
    • Formulate comprehensive product descriptions, flow diagrams, hazard analyses, and HACCP plans that will help ensure the safety of food products made under such a system.

This course includes knowledge checks at the end of each online module.

Agenda

Outline Course Agenda:

  • Introduction to HACCP
  • Biological Hazards
  • Chemical and Physical Hazards
  • Introduction to Preventive Controls
  • Preliminary Steps
  • Prerequisite Programs
  • Principle 1: Conduct Hazard Analysis
  • Principle 2: Identify Critical Control Points
  • Principle 3: Establish Critical Limits
  • Principle 4: Establish Monitoring Procedures
  • Principle 5: Establish Corrective Actions
  • Principle 6: Establish Verification Procedures
  • Principle 7: Establish Recordkeeping Procedures

Fees

  • Online course fee: $500

Instructors

  • Kimberly Bukowski, krb14 [at] cornell.edu (krb14[at]cornell[dot]edu), 607-254-3313

     

 

Course Dates

  • Self-paced, online course
  • Rolling admission

Find out more about the Juice HACCP course here.

En Español

HACCP Autorizado en Español

Este taller está diseñado para proporcionar la enseñanza integral en el desarrollo del programa de seguridad alimentaria HACCP, adaptado para operaciones de productos lácteos y alimentos. También proporcionará información práctica, las formas y los ejercicios diseñados para mejorar HACCP y otros sistemas de seguridad alimentaria. A través de este curso, usted aprenderá acerca de la relación de los conceptos tradicionales de HACCP con los de la norma de Controles Preventivos para Alimentos para Humanos bajo la Ley de Modernización de la Inocuidad de los Alimentos (FSMA, por sus siglas en inglés) de la FDA.

Una vez terminado el taller exitosamente, el/la participante contará con las herramientas necesarias para crear o actualizar un Programa de Seguridad Alimentaria/HACCP. También debería de servir como la base de la Global Food Safety Initiative para otros esquemas de certificaciones de terceros como SQF, BRC y FSSC 22000.

Este taller está disponible en Español e Inglés (elija la preferencia del idioma en la forma de registro).

Overview / Descripción General

Este taller en línea, llevado a su propio ritmo proporciona la instrucción acerca de los sistemas basados en HACCP para la industria de productos lácteos y aquellas industrias modeladas bajo la dirección del documento del Comité del Consejo Nacional en Criterios Microbiológicos en Alimentos (NACMCF, por sus siglas en inglés). El taller incluye las descripciones de los Programas de Prerrequisito y los siete pasos de HACCP. Este curso ha sido aprobado por la HACCP Alliance y, después de finalizarlo y haber tomado las evaluaciones de conocimiento, usted recibirá un certificado HACCP que cumplirá con los requisitos para GFSI, incluyendo SQF.

Course Contact

Louise Felker
Program Coordinator
607-255-7098
lmf226 [at] cornell.edu (lmf226[at]cornell[dot]edu)