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Robert M. Kerr Food & Agricultural Products Center

Accredited Basic HACCP Workshop

The FAPC offers a Basic HACCP workshop that covers the basics of designing a HACCP plan and is accredited by the International HACCP Alliance.

March 8-9, 2017
September 19-20, 2017
December 6-7, 2017

Room 120 FAPC

Register (Visa, MasterCard, Cash or Checks Accepted)

The FAPC will be offering a Basic HACCP workshop. This workshop covers the basics of designing a HACCP plan and is accredited by the International HACCP Alliance. Employees responsible for developing, improving, or maintaining a HACCP system will benefit from attending.

Agenda:

Day 1
8 a.m. Registration
8:30 a.m.

Welcome and Introductions

8:40 a.m. Pretest
8:50 a.m.

HACCP - Introduction to Food Safety - Jacob Nelson, FAPC

9:30 a.m.

FDA Regulations - William McGlynn, FAPC

10 a.m. Oklahoma Chapter 257 Food Service Establishment Regulations - Oklahoma Health Department
10:30 a.m.

Break

10:45 a.m.

USDA FSIS Regulations on HACCP Implementation - Dr. Jim Walker, USDA

11:30 a.m.

Sanitation - Jake Nelson, FAPC

Noon

Lunch

1 p.m. Pre-requisite Programs - TBA, FAPC
1:30 p.m.

Defining Process and Developing Flow Chart - William McGlynn, FAPC

1:45 p.m.

Breakout Session I - Defining your product and flow diagram development

2:15 p.m. Group Reports
2:30 p.m. Break
2:45 p.m. Overview of Food Microorganisms - Peter Muriana, FAPC
3:30 p.m. HACCP Principle 1: Determination of Significant Hazards: Biological, Chemical and Physical - Peter Muriana, FAPC
4 p.m. HACCP Principle 2: Identifying Critical Control Points, CCP's using the Decision Tree - TBA, FAPC
4:15 p.m. Breakout Session II - HACCP Principles 1, 2: Identifying Hazards and CCP's

Day 2
8 a.m. Group exercise cont'd
8:30 a.m.

Group Reports

9 a.m.

HACCP Principles 3, 4 and 5: Establishment of Critical Limits, Monitoring Procedures and Corrective Actions - TBA, FAPC

9:40 a.m. Breakout Session III - HACCP Priniciples 3, 4, 5: Setting Critical Limits, Monitoring Corrective Action
10:30 a.m.

Break

10:45 a.m. Group Reports/Discussion
11:30 a.m.

HACCP Prinicples 6 and 7: Establishing Verification Procedures - TBA, FAPC

11:45 a.m.

Record Keeping - TBA, FAPC

Noon

Lunch

1 p.m. Breakout Session IV - HACCP Principles 6, 7: Record Keeping and Verification
1:30 p.m. Group Reports
2 p.m. Exam
2:15 p.m. Break
2:30 p.m. Implementation and Management of Your Plan - Kyle Flynn, FAPC
3 p.m. Recall - Jake Nelson, FAPC
4 p.m. Review Exam, Summary, Q&A
4:30 p.m. Adjourn

 

Registration:

  • Cost: $600 per person for large companies (greater than 10 employees); $500 per person for small Oklahoma-based companies (10 or less employees). A $25 fee will be billed to those who fail to cancel or attend.
  • The registration fees cover lunch, refreshments and workshop material costs.
  • Register (Visa, MasterCard, Cash or Checks Accepted), or call Karen Smith at 405-744-6277 to pay by phone.

 

2017 Hotel Accommodations

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