HACCP-based Food Safety training

Instill a preventative approach and culture - for controlling potential hazards and to stay in compliance

Ensure that employees get the knowledge – for daily activity:  

• Gain exposure to HACCP principles and applications.
•  Review the pre-requisites / GMPs (good manufacturing practices) as the foundation of a food safety program. 
• Enjoy interactive activity and classroom discussions to understand the importance of attendees roles.
• Learn how to develop, implement, monitor, verify, validate and document a HACCP plan.


Prepare employees with knowledge and qualifications to participate and contribute on a HACCP Team.

Instructor, Spanish language: Henry Parada has trained groups of 10 to 200 in GMPs, HACCP, Sanitation and QA procedures. He is an expert in food safety and quality auditing, HACCP plan development, QA procedures and has experience with a wide range of food equipment. B.S. Chemistry, U. Central de Venezuela, ISO 9000, HACCP Team Leadership, SAP Microbiology

For: Line workers, supervisors and anyone needing to improve their manufacturing practices and integrate a risk-based/HACCP process.  Food manufacturing will be the focus.

Agenda –

  8:00 am - 5:00 pm  (there are AM and PM breaks as well as lunch)

• HACCP History, overview and company responsibilities
• Pre-requisites/GMPs: worker health and hygiene, microbial hazards and testing options, and facility sanitation.
• Discuss physical, chemical, and biological hazards
• How to implement and maintain the plan - SSOP requirements for the small processor
• Cross Contamination issues
• optional - Choosing the Right Cleaner/Sanitizer for food surfaces

Lunch break

• Interactive workshop - Creating SOPs
• The 7 HACCP Principles and Application– 12 steps of risk analysis through validation
• How to build your own SOPs
• Auditing Yourself & Vendors, and corrective actions
• Testing As a Validation Tool

Please excuse the quick translation:

• HACCP responsabilidades Historia, vista general y de la empresa Pre-requisites/GMPs: la salud y la higiene, microbios los riesgos y las opciones de prueba, y el saneamiento de las instalaciones.
• Discuta físicas, químicas y riesgos biológicos cómo implementar y mantener el plan
• Los requisitos de SSOP para los problemas de contaminación cruzada de procesadores pequeños opcionales
• La elección de la más limpia Derecha / desinfectante de alimentos al taller de superficies Almuerzo Interactivo
• Creación de SOP Los 7 principios de HACCP y la aplicación 12 pasos de análisis de riesgos a través de la validación Cómo construir su propia Auditoría SOP sí mismo y vendedores, y las acciones correctivas de prueba como una herramienta de validación