WS Food Safety Consulting

ServSafe, HACCP, Alcohol Management,  First Aid, CPR, Allergens.

HACCP Training

Attendees engage in interactive exercises, led by experienced industry professionals, to gain practical knowledge to control food hazards in their workflow process.


Standardized tools for HACCP Plan development are provided to navigate students through the process of identifying hazards, control measures, critical limits, and monitoring procedures. Verification and validation of the Food Safety Plan are discussed in detail. Pre-requisite Programs

This three day Basic HACCP training is designed for people in the food industry desiring to understand and be trained in the HACCP system for manufacturing safe food. This course will be presented in a manner that will serve participants from the juice, meat, bread, fish, vegetable, and poultry industries.


The Basic HACCP Training Course offered by WS company is reviewed and accredited by the HACCP NEHA  as meeting the required standards for content and training for introductory HACCP. Upon successful completion of the course, the attendee will be registered with the International HACCP NEHA  and recognized as completing a HACCP training program. In addition, within small working groups, the attendees will actually develop a HACCP plan and present it to the class for discussion and critique.


Hazard Analysis and Critical Control Points, or HACCP, is a systematic, science-based approach for the identification, evaluation and control of food safety hazards. Built on the foundation of effective prerequisite programs such as training, pest control and sanitation, HACCP applies control measures to prevent, eliminate or reduce significant hazards to an acceptable level.




8AM - Page 1 to 9



• HACCP Philosophy

•  HACCP Start

• HACCP Pre-test


8:15AM-Page 13 - 14

MASTER FOOD SAFETY Prerequisite Program Page

• Start Point 1 Myth or fact

• Start point 1 Goals


8:30AM– Page 14-16


• Pop quiz


8:47AM – Page 17-35

Understanding and implementing Prerequisite Program and Standards Operating Procedures

• Prerequisite program

• Training

• Sample Job description

• Food safety Vs. Sanitation

• Product’s Introduction/Recipes

• Facility Design and equipment overview

• Equipment

• 10 Minutes Break

• Star Knowledge exercise: equipment

• Facility Design

• Sample Master Cleaning Schedule

• S.O.P. Standard Operating Procedures

• Sample Purchasing SOP

• Sample Receiving SOP

• Start knowledge Exercise: Storing Food Property


10:30AM – Page 37 – 38

Understanding Hazards in Food

• Understanding Food borne Illness

• F.A.T.T.O.M.


1:00 PM 39-45

Food borne illness

• Understand Food borne Illness

• Common Food borne Illness


1:45PM 45-48

Major Food Allergens

• Start Knowledge Exercise: Food Borne Illness and allergens



12:30 Lunch hour ( 30 minutes )


2:30PM 49-50

International Food Safety Icons:

• Pop Quiz: International Food Safety Icons match game


2:45PM 51-54

Responsibilities Related to food safety

• Do not work if Ill

• Management’s duty to report food borne illness diseases

• Cleaning up after vomit or fecal incidents

• SOP for cleaning

Break 10 minutes – continues after break

• Wash your hands

• No bare hand contact

• Cross Contamination

• Between raw and ready to eat food or cooked food

• Food contact surfaces

• Between task

• Dress code

• Sampling food

• Washing fruits and vegetables


4PM – 5:30PM pages 60-66

Potential Hazardous foods: Time/temperature control for safety of food (PHF/TCS)

• Barriers that prohibit growth of bacteria

• PH and a interaction matrix

• Acidy on food

• Water activity of food

• Hurdle effects

• TCS matrix

• Table A. Interaction of PH and a, heat treated packages foods.

• Table B, interaction of PH and a, not heat treated or heat treated for unpackaged foods.

• Time/Temperature control for safety

• Pop quiz FATTOM

• Start knowledge exercises: natural cheese product assessment!




8AM Pages 67 – 74

• TDZ Temperature danger zone

• Be safe – Monitor Time and Temperature

• Checking Food temperature with calibrated thermometers

• Ice-Point Method

• Boiling point method

• Properly thaw food

• Cook all food thoroughly

•  Minimum internal cooking temperature

• Hot holding

• Cold holding

• Time as public health control

• Cooling food

• Reheating


9:00 Pages 74 - 82

R.O.P. Reduced Oxygen packaging Foods

• Types or ROP Start Knowledge Exercise: Natural cheese products assessment

Cleaning and sanitizing food contact surfaces and equipment:

• Wash, Rinse and sanitize

• Manual cleaning and sanitizing using a three compartment sink

• Wiping down surfaces


Pest Control

Serving food and operating self-service bars

• Serving Food

• Food safety for Sell services areas

Start point 1 conclusion Pages 83-85

• Start knowledge exercise food safety: What should I do if?

• Start Point 1 Check for understanding


9:45AM Pages 87 - 93

HACCP Start Point 2: Apply Food Defense

• Start Point 2 Myth or Fact

• Start Point 2. Goals

Food action taken to protect our food

• Evolution of Food defense

• Food safety modernization act (FSMA)

Food Defense vs. Food Security vs. Food Safety vs. Hoaxes

• Food Defense

• Food Security

• Food Safety

• Hoaxes


Break time lunch


12:45PM Importance of Food Safety

Having an “...It won’t happen to me...” attitude can be very dangerous

• Your responsibility as a Manager

• Management must identify possible inside threats

• Management must identify possible outside threats

• Food defense self-inspection checklist

• Start knowledge exercise food defense reality checks

• Training employees in food defense

• Food defense employees training form

• Employee’s awareness S.O.P.

• Customer’s awareness S.O.P.

• Vendor’s awareness S.O.P.

• Facility awareness S.O.P.


2:00PM Crisis Management

• Preparing a crisis management plan

• Foodborne illness complaint form

• Crisis management food recall

• Food recalls S.O.P.

• Sample follow up schedule

• Pop quiz: Food defense S.O.Ps

• Regulatory agency as a valued partner


Start Point 2 Conclusion:

• Start knowledge exercise Food Defense: What should I do If


Start Point 2 Check for understanding


10 minutes’ break


3:15PM HACCP Start Point 3: HACCP Principles 1 and 2

Evaluate hazards and Critical Control Points

• Start point 3 Myth or Fact

• Start Point 3: Goals

HACCP Principle 1: Conduct a hazard Analysis

• Biological Hazards

• Start Knowledge Exercise, Biological contamination Kevin’s Story

• Chemical Hazard

• Physical Hazard

• Hazard Analysis: Two stage Process

• Overview Stage 1: Hazard Identification

• Overview Stage 2: Hazard Evaluation



Stage 1: Hazard Evaluation:

• Intended used:

• Pop Quiz: Analyze customer

Menu evaluation

• Start knowledge Exercise: PHF/TCS and allergen identification

• Pop Quiz: Evaluate your menu: Hazard Analysis

Flow of the Food

• Start Knowledge Exercise Flood of the Food

Food processes and handling

• Simple/no cook

• Same day

• Complex

• Application of the three food preparation processes

• Pop quiz: Menu Item category


• Start knowledge exercise: Evaluate your menu, Item categories


Stage 2: Hazard Evaluation


• Start knowledge hazard evaluation

• Control measures


8AM - HACCP Principle 2: Determine Critical Control Points

• Critical Control Point guidelines

• Decision tree to determine critical control point

• CCP decision tree table

• Start knowledge exercise: Identifying control points (CPs) and critical control points (CCPs)

• Start Point 3: Conclusion

• Start Point 3: Check for understanding


9AM - HACCP START POINT 4: HACCP Principles 3, 4 and 5, manage Critical Limits, monitoring and correction actions

• Start Point 4: Myth or fact

• Start Point 4: Goals


HACCP PRINCIPLE 3: Establish Critical Limits:

• Time and temperature critical limits

• Optional steps

• Example Critical Limits – Cooking Temperatures

• Example Critical Limits – properly thaw foods

• Example Critical Limits: Equipment


10-minute break


10:00AM - HACCP Principle 4: Establish monitor procedures

• How to monitor

• Use monitor forms

• Start Knowledge exercise: Monitor


HACCP Principle 5: Identify correcting actions

• Start knowledge exercise: corrective action

• Sample receiving S.O.P.

• Sample corrective action logs

• Pop quiz: HACCP principle checks

• Risk control plan

• Start knowledge exercise: Risk control plan

• Start point 4 conclusion

• Start point 4 check for understanding


HACCP start point 5: HACCP principles 6 and 7 confirm by verification, record keeping and documentation

• Start Point 5 myth or fact

• Start Point 5 goals

HACCP Principle 6: Verify that the system work

• Verification inspection checklist

• HACCP plan verification worksheet

• HACCP plan verification summary

• Start Knowledge Exercise Verification scenarios

LUNCH break


1PM - HACCP principle 7 Record keeping and documentation

• Sample record keeping charts

• Hazard Analysis worksheet

• HACCP plan form

• Pop quiz verification and evaluation of HACCP plan

• Start Knowledge exercise HACCP principles match game

• Start point 5 check for understanding

• Are you HACCP “All start”




Time/Temperature control for safety food TCS

TCS matrix Tables A and B

• Table 1 approximate water acidity for pathogens

• Table 2 approximate water activity select food categories

• Table 3 approximate Ph values permitting the growth of select pathogens in food

• Table 4 approximate Ph values of select food categories


Summary of food safety standards operating procedures (SOPs) samples

• Sample Purchasing SOP

• Sample Receiving deliveries SOP

• Sample storage – storing food properly SOP

• Sample washing hands SOP

• Sample personal hygiene SOP

• Sample using suitable utensils when handing food SOP

• Sample washing fruits and vegetables SOP

• Sample time/date marking food SOP

• Sample cooking PHF/TCS foods SOP

• Sample cooling SOP

• Sample Reheating SOP

• Sample cleaning and sanitizing SOP

• Sample serving food SOP

• Sample food safety for self service areas SOP


• Resources

• FDA publications and federal regulations

• Index


3PM – Exam of 80 question maximum 2 hours to completed the exam.

Let´s work together to achieve great results

WS Food Safety Consulting

ServSafe, HACCP, Alcohol Management


+1 - 617 - 949 - 0319

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