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DAY ONE
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Wednesday April 16th
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8:00 am
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Registration and Coffee
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9:00
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Welcome/Introductions
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9:15
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HACCP overview and definition of terms
Chapters 1 and 2
Sam Beattie, ISU
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10:00
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Regulatory aspects - pertinent laws with regard to HACCP and GMP requirements
Handouts
Lester Wilson, ISU
Bob Haxton, DIA
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10:30
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BREAK
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10:45
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Developing SOPs and GMPs
Chapters 3 and 4
Joe Cordray, ISU
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11:15
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Hazards associated with foods - Physical
Hazards associated with foods - Chemical
Chapters 6 and 7
Jim Dickson, ISU
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12:00
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LUNCH (included in registration)
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1:00 pm
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Hazards associated with foods - Micro
Chapter 5
Jim Dickson, ISU
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2:00
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Preliminary steps to HACCP: Product description, ingredients, processing flow chart/diagram
Chapter 8
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2:20
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Group assignment - product description, population, and use, product ingredients, estimated product flow chart.
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3:30
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BREAK
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3:45
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Group Reports and (Q & A)
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4:00
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Hazard Analysis and Critical Control Point Identification - determination of SIGNIFICANT hazards
- identification of critical control point
Chapters 9 and 10
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5:00
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BREAK for Dinner - Restaurant CHIPS, Ankeny, IA
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6:30
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Group activity - HACCP Principles 1 & 2.
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7:45
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Group reports - HACCP Principles 1 & 2
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8:30
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Critical and operational limits, monitoring, and responsibilities. HACCP Principles 3, 4, 5
Chapters 11, 12, and 13.
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9:00
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Adjourn for the Day
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DAY TWO
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Thursday, April 17th
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7:00
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BREAKFAST
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7:30
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Group activity - HACCP principles 3, 4, and 5.
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8:00
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Group reports and Q and A.
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8:30
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Recordkeeping and Verification - why is this so important and what constitutes effective reporting.
Chapters 14, 15.
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9:00
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Group activity/reports - HACCP principles 6 & 7.
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9:45
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BREAK
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10:00
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HACCP Plan Validation and Verification
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10:30
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Review for Examination
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11:00
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EXAMINATION and Evaluation
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12:00
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ADJOURN
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