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HACCP Fundamentals Part 2 (FSL2-8BL)

COURSE CUSTOMIZATION

After conducting a learning needs assessment, we customize this course so participants can relate to their organization's specific operations and resources.
Participants may be eligible to earn Continuing Education Units (CEUs).

Contact us to learn more about how we can create a similar customized course for you and your team!

ABOUT THE COURSE

  • Title - HACCP Fundamentals for Plastic Packaging Part 2:
    Maintaining & Improving the HACCP System (Customized)

  • Course Code - FSL2-8BL

  • Learner Level - Level #2 (Introduction)

  • Delivery - Blended Event = Instructor-led Workshop (3hrs) + Online Activities (2hrs)

  • Duration - **Minimum 5 hours of participant contact time.

  • Offering - Customized Course Only. (Closed to the public)

  • Cost/ Fees - To be determined based on client needs and the Client Service Agreement.

  • NOTE:

*Learner Level is defined by our Continuing Education & Training (CET) Team.

**Contact time and online access duration to be confirmed with client.

 

EVENT OBJECTIVES

By the end of this event, participants will be able to: 

  • Apply the 7 Codex HACCP Principles when developing a HACCP Plan. 

  • Describe the steps to take when changes occur that may impact the HACCP System.

  • Identify the key activities involved in reassessing the HACCP System.

 

TOPICS

  1. The 7 Codex HACCP Principles

  2. Change Management

  3. Reassessing the HACCP System

 

WHY ATTEND?

  • This course is an easy way to better understand the concept of product safety (“Food Safety”) as it applies to plastic packaging intended for food.

  • You will hear from a Food Safety Specialist regarding the general concepts and principles of Codex HACCP.

  • This is an opportunity for you to become more aware of the application of the HACCP Principles to the packaging products your company supplies to the food chain.

 

WHO SHOULD ATTEND?

  • Food Safety/ HACCP Team members.

  • Persons with Supervisory/ Management level responsibility and authority (e.g. Plant Manager, Production Manager, Quality Manager, Quality Engineer) 

  • Anyone who is interested in improving the safety of their products intended for use for food.

  • Individuals seeking to understand HACCP.

 

PREREQUISITES

  • Awareness of GMP.

  • Familiarity with facility’s operational processes and GMPs. 

  • Completed a HACCP Fundamentals course (e.g. FSL2-5BL)

 

WHAT TO EXPECT

  • Instructions to prepare you for navigating the course online.

  • Participant material (e.g. assignment answer sheet template).

  • Workshop led by a Food Safety Specialist.

  • Feedback on learning progress via results of quizzes, exercises, and the final test.

  • Support for your questions and access needs.

 

SUCCESSFUL COMPLETION CRITERIA

  • Minimum 90% attendance of instructor-led session (workshop).

  • Completion of all mandatory online activities.

  • Minimum 80% on final quiz. Two (2) attempts allowed (while access is available).

  • Acceptance and compliance with Onazry policies.

  • Completion of online activities before access expires on October 31, 2021.

 

COMPLETION ACKNOWLEDGEMENT

  • Completion certificate

  • CEU’s Awarded = 0.5

 

PRESENTATION DEVELOPMENT & DELIVERY

  • Content developed by our Continuing Education & Training (CET) Team.

  • Onazry trainers are experienced, trained, qualified, subject matter experts.

  • Michelle Ryan is the Lead Developer and Trainer for this course. She is also the co-owner and COO at Onazry LLC.

 

EVENT SCHEDULE & REGISTRATION

  • Pre-workshop Assignment (due TBD)

  • Instructor-led Workshop (Remote) (TBD)

  • Course expires (TBD)

  • Participant enrollment as requested by the Client.

 

QUESTIONS?    

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