HACCP Training


See the Upcoming Food Safety Training Courses tab for current course schedule. Greg Bikofsky is a registered HACCP trainer through the International HACCP Alliance and TheNational Environmental Health Association – NEHA.

We are pleased to offer both public and private certification level HACCP training courses The course fulfills GFSI requirements and covers prerequisite programs and gives the step-by-step process for HACCP plan development over two days.

Public courses are conveniently located throughout the northeast. The typical agenda for the public course is listed below.

Private courses may be a cost effective option when an organization has four or more employees to train at the same time. Private courses may also be spread over several shorter training sessions and are available after hours.

Contact us for more information or details at (908)247-9847

HACCP COURSE AGENDA

1. HACCP Introduction & History

2. Understanding Food Safety Hazards

  • Biological
  • Chemical
  • Physical

    3. Pre-requisite Program Development, including:

  • Sanitation
  • Preventative Maintenance
  • Hygiene Practices
  • Food Security

    4. Preliminary HACCP Plan Development Steps

  • Establishment of a HACCP Team
  • Description of Product
  • Understanding Process Flow
  • Verification of Process Flow

    5. HACCP Overview of 7 Principles

  • Hazard Analysis
  • Critical Control Point Identification
  • Determining Critical Limits
  • Monitoring Procedures
  • Corrective Actions
  • Verification
  • Record Keeping

    5. HACCP Development Work Shop: Applying the 7 Principles.

    6. Test Your Knowledge: Training Comprehension Quiz (Certification Exam for NEHA Course only)

    At least one member of the HACCP team must be formally trained in HACCP.  GFSI standards including, SQF, BRC and FSSC 22000 require that all training show proof of comprehension. The HACCP course that we offer are nationally recognized, interesting, challenging and have a testing element to demonstrate proof of comprehension.

    Don’t let 2015 go by without your HACCP certification. Please contact Greg Bikofsky 908-247-9847, or email [email protected] for more information.