HACCP: Verification and Record Keeping – An Introduction and Review (Third in a Three Part Series) Training Course :

<strong>Course Schedule - Pre-recorded Course</strong><br/><br/>This course presents a step-by-step approach to food safety using the Hazard Analysis and Critical Control Point system. The material presented is consistent with both U.S. national HACCP documents prepared by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) and the International HACCP documents developed by the Codex Alimentarius Committee of Food Hygiene.<br><br> By attending the complete three-part series you will have the tools to implement the entire 7-principles of the Hazard Analysis and Critical Control Point system (HACCP).<br><br> <b>Module 1: Establish Verification (and Validation) Procedures</b> <li>Verification vs. Validation</li> <li>Changes and Revalidation Procedures</li> <li>Verification of CCPs & Components</li> <li>Components of CCP Verification</li> <li>Independent checks & HACCP System Verification</li> <li>Compliance Audit & Verification by FSIS<br></li><br><br> <b>Module 2: Establish Record-keeping & Documentation Procedures</b> <li>Four Types of HACCP Records</li> <li>Summary of the Hazard Analysis</li> <li>HACCP Plan Records</li> <li>Support & Daily Operational Records</li> <li>Procedures, Reviews, and Retention</li> <li>Regulatory Access to Records</li> <br><br> <p><b>OTHER PARTS IN THIS SERIES:</b><br><br> <b>Part 1: <a href="http://www.cfpa.com/190001012166-16a/2166/o/2166/0/CourseSearch.aspx"target=_blank>HACCP: Hazard Analysis and Critical <br>Control Points - An Introduction and Review</a> <br> <i>(Course Offering # 0711-714)</i><br><b>Available On-Demand<br><br> <b>Part 2: <a href="http://www.cfpa.com/190001012167-16a/2167/o/2167/0/CourseSearch.aspx"target=_blank>HACCP: Critical Limits, Monitoring and <br> Corrective Actions - An Introduction and Review</a></b> <br> <i>(Course Offering # 0711-715)</i><br>Available On-Demand</p><br>Register for all three parts and <b>SAVE $150</b> OR take any one as a stand-alone course. Take all three to maximize learning and minimize expense.