HACCP Plan Development for Food Processors (Rutgers)
Date(s): May 18, 2026 - May 20, 2026
Location: Virtual
This two and a half day online workshop will take you through the steps for writing and implementing an intelligent and effective HACCP (Hazard Analysis Critical Control Point) plan. Because you learn HACCP planning best by doing it, you will actually write a sample plan in class! Working in small groups, you’ll complete hands-on exercises covering how to:
- Conduct a hazard analysis of your food process, including proper flow charting.
- Determine the critical control points (CCPs) and understand the difference between a control point and a critical control point.
- Establish critical limits for each control point.
- Establish monitoring procedures and corrective actions.
- Establish verification procedures to ensure your HACCP system is working and validation procedures to ensure your food products are safe.
- Establish recordkeeping and documentation procedures.
Plus, you will review examples of real HACCP plans and learn about common reasons why HACCP plans fail, so you can make sure your plan succeeds. HACCP plan implementation procedures, as well as problems you may face when implementing a HACCP plan and potential solutions for those issues, will also be covered.
Please Note: This is a general HACCP course. It covers the requirements for Meat and Poultry or Voluntary HACCP for FDA products OTHER THAN Juice or Seafood. It does NOT meet the requirements for Seafood HACCP or Juice HACCP.
HACCP Plan Development Course Format
Mellonie O’Neill, a trained Lead Instructor with the International HACCP Alliance (IHA), will guide you through every step of the HACCP plan development process so you don’t get overwhelmed. In addition to lectures, this course will feature many opportunities for interaction and participation through group exercises, presentations, and discussions. Participants who successfully complete the program (including the final exam) will receive a certificate of completion affixed with the IHA seal.
Featured Topics
This food safety training course will cover the following topics over 2.5 days of online instruction:
- Overview of Food Safety and HACCP Principles
- Prerequisites to HACCP
- Preventive Controls
- Sanitation Standard Operating Procedures
- Biological, Chemical, and Physical Hazards and Controls
- Initial Tactics
- Hazard Analysis
- Critical Control Points
- Critical Limits
- Monitoring and Corrective Actions
- HACCP Regulations
- Food Defense/Emergency Preparedness
- Verification and Recordkeeping
- Organizing and Managing HACCP Programs
- HACCP Training
Who Should Attend?
This online workshop is a valuable training opportunity for anyone responsible for the development and maintenance of HACCP plans. Members of senior management and personnel responsible for reviewing and auditing suppliers’ HACCP programs can also benefit from the content presented. Past attendees have included:
- Corporate Chefs
- Food Plant Managers and Sanitarians
- Food Production Supervisors
- Food Scientists and Food Technologists
- Food Service Supervisors
- Graduate Students
- HACCP Coordinators and Food Safety Specialists
- Public Health Professionals
- Quality Assurance/Quality Control Professionals
- Research & Development / Product Development Professionals
This is an International HACCP Alliance approved training course.