Food Safety 2011 - A Guide to HACCP Validation and Verification for Food Manufacturers and Restaurants to comply with upcoming documents from FSIS to clarify requirements

Why Should You Attend:
Validation and Verification are specifically required in section 417.4 of 9 CFR and are the 8th and 11th steps in the FAO/WHO Food Standards established by the Codex Alimentarius on HACCP.

According to the FSIS, inadequate validation of the control mechanisms have resulted in HACCP programs which are ineffective at controlling the Hazards they are designed to address. Likewise, verification is the key to the ongoing assurance that the system is being implemented, as designed, to consistent reduce or eliminate pathogens, foreign material and chemical contaminants that are inherent or likely to occur in the product or process.

Attend this HACCP webinar to get an in depth guide to the methodologies to be employed in HACCP validation and key steps to meet verification requirements.

Areas Covered in the Seminar:

A Brief History of HACCP.
When is HACCP Mandated?
What is the HACCP Model.
Types of Validation.
Validation Documentation.
Utilizing Experimental Design.
Ensuring accurate Data Collection.
Types of NACMCF Verification.
Verification Steps guided by USDA and FDA.