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Training Place (City and Date)

2016 HACCP/HARPC
English
Chicago, IL January 25 and 26 - Completed
Cherry Hill, NJ February 1 and 2 - Completed
Los Angeles, CA  February 8 and 9, 2016- OPEN
Chicago, IL  February 22 and 23, 2016- OPEN

Seattle, WA March 7 and 8, 2016- OPEN
Visalia, CA March 14 and 15, 2016- OPEN
Chicago, IL  March 21 and 22, 2016 - OPEN

Atlanta, GA April 11 and 12, 2016- OPEN
Los Angeles, CA April 18 and 19, 2016- OPEN
Chicago, IL April 25 and 26, 2016- OPEN

Cherry Hill, NJ May 9 and 10, 2016- OPEN
San Francisco, CA May 16 and 17, 2016- OPEN
Chicago, IL May 23 and 4, 2016- OPEN

Los Angeles, CA June 6 and 7, 2016- OPEN
Houston, TX June 13 and 14, 2016- OPEN
Chicago, IL June 27 and 28, 2016- OPEN

Visalia, CA July 11 and 12, 2016- OPEN
Atlanta, GA July 18 and 19, 2016- OPEN
Chicago, IL July 25 and 26, 2016- OPEN

Los Angeles, CA August 1 and 2, 2016- OPEN
Seattle, WA August 8 and 9, 2016- OPEN
Cherry Hill, NJ August 15 and 16, 2016- OPEN
Chicago, IL August 29 and 30, 2016- OPEN

Visalia, CA September 12 and 13, 2016- OPEN
Atlanta, GA September 19 and 20, 2016- OPEN
Chicago, IL September 26 and 27, 2016- OPEN

Los Angeles, CA October 3 and 4, 2016- OPEN
Houston, TX October 10 and 11, 2016- OPEN
Chicago, IL October 24 and 25, 2016- OPEN
Cherry Hill, NJ November 7 and 8, 2016- OPEN

Las Vegas, NV Nov. 17-18, 2016- OPEN

Chicago, IL November 28 and 29, 2016- OPEN

Los Angeles, CA December 5 and 6, 2016- OPEN
Chicago, IL December 12 and 13, 2016 - OPEN


2016 HACCP/HARPC
Spanish
Los Angeles, CA February 8 and 9 - Spanish- OPEN
Visalia, CA March 14 and 15 - Spanish- OPEN
Visalia, CA September 12 and 13, - Spanish- OPEN
Los Angeles, CA October 3 and 4 - Spanish- OPEN

2016 Advanced HACCP
English
Los Angeles, CA February 10 and 11, 2016 - OPEN
Chicago, IL February 24 and 25- OPEN
Los Angeles, CA April 20 and 21, 2016- OPEN

Chicago, IL April 27 and 28, 2016- OPEN
Los Angeles, CA June 8 and 9, 2016- OPEN
Chicago, IL June 29 and 30, 2016- OPEN

Los Angeles, CA August 3 and 4, 2016- OPEN
Chicago, IL August 31 and September 1, 2016- OPEN
Los Angeles, CA October 5 and 6, 2016- OPEN

Chicago, IL October 26 and 27, 2016- OPEN
Los Angeles, CA December 7 and 8, 2016- OPEN
Chicago, IL December 14 and 15, 2016- OPEN
Cherry Hill, NJ
The Holiday Inn - Cherry Hill
2175 Marlton Pike
Cherry Hill, NJ 08002
(856) 873-5029

Santa Maria CA
Historic Santa Maria Inn
801 South Broadway
Santa Maria CA 93454
805-928-7777

Los Angeles
The Crowne Plaza Redondo Beach and
Marina Hotel
300 N. Harbor Drive
Redondo Beach, CA 90277-2552
Phone number: (310) 318-8888 or (888) 897-0084

San Francisco, CA
South San Francisco Conference Center
255 South Airport Boulevard
South San Francisco, CA 94080
Chicago, IL
The Temple Building
77 West Washington Street
Chicago IL 60611

Seattle, WA
Crown Plaza
Seattle/Sea Tac International Airport
17338 International Boulevard
Seattle, WA 98188
Phone 206-248-1000

Visalia, CA
The Visalia Convention Center
303 E. Acequia Ave.
Visalia, CA 9329
Phone: 559-731-4040

Houston, TX
La Quinta Inn and Suites
Bush Intercontinental Airport
15510 JFK Blvd.
Houston, TX 77032
281-219-2000
Yuma, AZ
Holiday Inn
1901 East 18th Street
Yuma, AZ 85365
Phone: 928-782-9300

Las Vegas, NV
Orleans Hotel and Casino
4500 West Tropicana Avenue
Las Vegas NV 89103


Orlando, FL
Sheraton
12401 International Drive
Orlando, FL 32821
(407)238-5000


Dallas TX
Wingate by Wyndham
8950 North Stemmons Fwy
Dallas Love Field
214-267-8400
HACCP/HARPC Training Places
2016 HARPC / HACCP and Advanced HACCP
Are You Ready for the Upcoming FSMA (Food Safety Modernization Act) Updates. All HACCP /HARPC Classes Offered Now
Teach You the Differences and Similarities to Meet Compliance for HACCP and The GFSI Along With HARPC and the FDA
and FSMA. Certified and Approved Training  Provider for the International HACCP Alliance, BRC, SQF, PrimusGFS and RAB
QSA Certified ISO 22000 Lead Auditor Classes. Classes Meat USDA and FDA Requirements
This Class  fulfills USDA/FSIS and FDA Requirements
for HACCP/HARPC Training
This Course fulfills all GFSI and FSMA requirements and
the SQF requirement for HACCP


















Course Objectives
The basis of HARPC is to use HACCP Principles to address
all possible hazards that can be associated with your
products, raw materials and processing environment and to
implement Preventive Controls for each of these hazards.
Section 103 of FSMA uses in HARPC the term “qualified
individual” as the person who is required to develop this
Hazard Analysis and the Preventive Controls.
A “qualified individual” is defined as a person who with
education and experience, or a combination, would be able to
determine the potential hazards and the needed control
measures for these potential hazards.











This 2 day highly interactive training is designed to help you
becoming a “qualified individual”.
This course addresses the required pre-requisite programs
that under HARPC play a much more significant role in your
food safety programs than they may have played in your
current HACCP Programs.
This in-depth course enables attendees to gain a practical
understanding of Hazard Analysis Critical Control Points
(HACCP), and learn how to develop and implement a HACCP
system to meet customer and regulatory requirements.
HACCP is the basis for all food safety management systems
and the universally accepted tool to identify and eliminate food
safety hazards.
This course meets the formal HACCP training requirements of
SQF, BRC, ISO 22000 and other food safety standards and is
approved by the International HACCP Alliance.
Although not a pre-requisite for this training, a basic
knowledge of food safety is recommended.

Who Should Attend?
This course is intended for food processors regardless of
whether you are regulated by FDA, FSIS or CFIA and for
those who import foods into Canada. It is ideal for food
industry professionals in production, research and
development, Quality Assurance / control, business owners or
management.
More than 500 attendees successfully finished HACCP/HARPC Trainings through
FoodHACCP. All of them received a HACCP certificate which fulfills all USDA/FSIS and
FDA regulatory requirements for HACCP Training.  
Key Session Topics
·      Understand the legislative framework applicable to the food
industry (this is specific to the country where the course is being
taught
·      Demonstrate a practical understanding of Hazard Analysis
critical Control Point (HACCP)
·      Classify the main food safety hazards associated with food
·      Evaluate and classify food safety hazards
·      Develop and implement a HACCP system into an
organization
.
1
Registration Fee $399/person
HARPC/HACCP ($399), Adv. HACCP ($399)

Registration methods
1. Online Registration



2. Easy E-form (simple and fast)
3. FAX or Email (Company Check)
PROGRAM
Class Start 8:15AM
First day of training (8:15AM - 5:00PM)
Second day of training (8:15AM - 2:00PM)

HACCP/HARPC
Development and Implementation of
a HACCP/HARPC Plan

- Introduction To HACCP Systems
- Food Safety And HACCP Systems
- Pre Requisite Programs
- Developing HACCP Plans
Biological, chemical and physical hazards
Initial steps in applying HACCP principles
- Hazard Analysis And Critical
Control Points (CCP's)
Hazard analysis/preventive measures
Critical control point identification
- Working Groups
Group Assignments
Hazard Analysis And Identification Of CCP's
- Reports Of The Working Group
- Critical Limits, Monitoring and Corrective Actions
Establish Critical Limits
Establishing Monitoring Procedures
Deviations
- Working Groups And Reports
- Verification And Record keeping
Verification
Record keeping
- Working Groups And Reports
- Managing/Implementing
Your HACCP Plan
Systems For Managing
Your HACCP Plan
Strategies For Implementing
Your HACCP Plan
- Working Groups And Reports
Regulatory Update
Summary / Q/A

Advanced HACCP
Verification, Validation and Auditing  
a HACCP and Food Safety System

- Prerequisite Programs
- Developing HACCP Plans
- Advanced Hazard Analysis
and Critical Control Points (CCP's)
- Critical Limits, Monitoring And
Corrective Actions
- Verification And Record keeping
Verification
Record keeping
- Managing/Implementing
Your HACCP Plan
Systems For Managing
Your HACCP Plan
Strategies For Implementing
Your HACCP Plan
- Working Groups And Reports
Regulation update
Auditing the Program
Audit Principles, as well as the components
of a HACCP self-audit
Managing Change
Managing change in the HACCP system
Summary / Q/A
Food Safety Education
Since 1999
HARPC