Food Safety Training & Certification

Hazard Analysis Critical Control Points (HACCP)

HACCP and Illinois Farm Bureau

Hazard Analysis Critical Control Points (HACCP) is a prevention-based approach to the safe production, handling, and preparation of foods. This tried-and-true system combines best manufacturing practices, standard operating procedures, and sanitation processes for food production facilities to prevent foodborne illnesses in meat, poultry, and seafood. Biological, chemical, and physical hazards can be found in many manufacturing environments. By establishing preventative measures and implementing continual monitoring procedures to avoid such hazards, HACCP allows for the safe and uninterrupted production of food products.

Livestock farms, along with meat and dairy processing, contribute $14.1 billion annually in economic activity in Illinois and are responsible for 52,124 jobs throughout rural and urban areas of the state. Livestock creates demand for Illinois’ top two commodities, corn and soybeans, consuming an estimated 112 million bushels and 36 million bushels, respectively. Because of this, Illinois Farm Bureau is dedicated to building an understanding and awareness of HACCP guidelines for small livestock packers and processors and supporting small business owners in pursuing HACCP certification and continued education. The success of these businesses strengthens our food supply chain and local economies. Illinois Farm Bureau’s public involvement with and support of HACCP builds a resilient link between farms and consumers.

Receiving Your HACCP Certification

HACCP certification is provided through an online learning module and consists of multiple self-guided lessons, with quizzes following each lesson. Courses are available for both new and existing facilities.

 

Program #1: HACCP Overview and Refresher Course

This training course is designed for meat facilities that are currently operating with functioning SSOPs and HACCP programs. The training will review Sanitation and HACCP regulations, discuss the seven principles of HACCP, and walk participates through the process of reviewing and improving existing programs. The course will involve a series of on-line sessions and opportunities for interactive sessions with the instructors. (Note: This class is not intended to teach individuals to develop and implement a new HACCP program.)

  • Topic #1: Sanitation SOP Regulations
  • Topic #2: Sanitation Performance Standard Regulations
  • Topic #3: HACCP Regulations
  • Topic #4 & 5: Closer look at HACCP plans
  • Topic #6: Current and Future Issues

 

Program #2: Developing Food Safety Programs Course

This training course is designed for new meat facilities. The course will cover sanitation and HACCP regulations, and the steps needed to develop and implement a food safety program. The course will include a combination of online and interactive sessions.

  • Topic #1: Introduction to Food Safety & HACCP
  • Topic #2: Pre-requisite Programs
  • Topic #3: Understanding SSOP Regulations
  • Topic #4: Understanding Sanitation Performance Standards
  • Topic #5: Biological Hazards
  • Topic #6: Conducting a Hazard Analysis (Chemical & Physical hazards)
  • Topic #7: Determining Critical Control Points
  • Topic #8: Establishing Critical Limits
  • Topic #9: Establishing Monitoring Procedures
  • Topic #10: Establishing Corrective Actions
  • Topic #11: Establishing Verification Procedures
  • Topic #12: Establishing Record-keeping and Documentation Procedures
  • Topic #13: HACCP Regulations
  • Topic #14: Implementing and Reassessing Food Safety Programs

For more information or to begin your training, visit www.xxxxxxx.com or contact xxx xxx.

 


Food Safety Modernization Act (FSMA)

FSMA

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