Day One
Welcome, Overview and Agenda
Background on U.S. Food Safety System
Chapter 1 Introduction to Course and Preventive Controls
Chapter 2 Food Safety Plan Overview
Break
Chapter 3 Good Manufacturing Practices and Other Prerequisite Programs
Chapter 4 Biological Food Safety Hazards
Lunch
Chapter 5 Chemical, Physical &Economically Motivated Food Safety Hazards
Break
Chapter 6 Preliminary Steps in Developing a Food Safety Plan
Chapter 7 Resources for Preparing Food Safety Plans
Chapter 8 Hazard Analysis and Preventive Controls Determination Intro
Day Two
Review and Questions
Chapter 8 Hazard Analysis and Preventive Controls Determination
Break
Chapter 9 Process Preventive Controls
Lunch
Chapter 10 Food Allergen Preventive Controls
Break
Chapter 11 Sanitation Preventive Controls
Chapter 12 Supply-chain Preventive Controls
Day Three
Review and Questions
Chapter 13 Verification and Validation Procedures
Chapter 14 Record-keeping Procedures
Break
Chapter 15 Recall Plan
Chapter 16 Regulation Overview – cGMP, Hazard Analysis, and Risk-Based
Preventive Controls for Human Food
Questions, answers and clarifications