Classroom Training


Course Introduction and Objective
This proprietary HACCP to HARPC workshop was developed by Industry Leader Nancy Scharlach, the President of FSMA International, LLC. It is designed for participants wanting assistance with developing and implementing the specific required elements of the FSMA Food Safety or HARPC Plan to completion. In other words, helping PCQIs that need to convert their existing HACCP Plans into a FSMA Food Safety Plan (aka HARPC), or even development them from scratch.
The official 20 hour FSPCA PCQI course can feel like information overload and many participants are lost after taking the class. This new course, developed using onsite practical examples, focuses on properly identifying hazards, developing a comprehensive Hazard Analysis and robust Preventive Controls by using real food processing examples so the participant can better relate to the material and bring back newfound knowledge into their job function.
Additionally, this course reviews the historical background of Codex HACCP and the evolution of USA FSMA HARPC and the logic behind the development of the new FSMA Food Safety Plans or HARPC.
At the end of the course, the full Food Safety Plan outline and Table of Contents will be presented to ensure each participant walks out with a plan of action. Please review the course agenda and scope listed below for a complete description of what is included in this workshop.

COST: $895

Course Agenda and Scope

Chapter 1: Introduction and Requirements to FSMA HARPC and HACCP
• Chapter elements: Similarities and differences, key definitions, background, requirements and product scopes for HACCP and HARPC, getting started and adding HARPC onto HACCP

Chapter 2: Preventive Controls – Process (CCPs)
• Chapter elements: When to Apply Process Controls, Company Example Outline; Critical Limits, Monitoring, Corrective Actions, Verification and Records

Chapter 3: Preventive Controls – Allergens
• Chapter elements: When to Apply Allergen Controls, Company Example Outline; Components of the Allergen Preventive Control; Monitoring Outline, Product Line Allergen Assessment, Allergen Labeling Verification, Run Order Sequence & Changeovers, GMP Controls for Allergens, Corrective Actions, etc.

Chapter 4: Preventive Controls – Sanitation
• Chapter elements: When to Apply Sanitation Controls, Company Example Outline; Parameters and Values, Monitoring, Master Sanitation Schedule, Run Order Sequence, Hygienic Zoning, Environmental Monitoring Program elements, Pre-ops and Swabbing and Corrective Actions, etc.

Chapter 5: Preventive Controls – Supply Chain Applied Controls
• Chapter elements: When to Apply Supply Chain Controls, Company Example Outline; Approval Program, Ongoing Verification Activities, Obtaining Documentation from other entities, Documentation Support, Corrective Actions

Chapter 6: Hazard Analysis – Modifying Codex HACCP into FSMA HARPC (detailed instruction on hazard identification and what preventive controls are applied at each step)
• Chapter elements: HACCP vs. FSMA HARPC, Building HARPC from HACCP, Identifying and Evaluating Hazards, Identifying Preventive Controls at each step

Chapter 7: Recall Program Requirements
• Chapter elements: Overview and When to Apply, Elements of a Recall Plan

Chapter 8: Validation for FSMA HARPC
• Chapter elements: Definition, When to Apply and Information Sources

Chapter 9: Template Toolkit Review and Useful Tools for FSMA
• Food Safety Plan Table of Contents and Master Plan Outline

Ready-to-go Program Templates following Part 117 elements making organizing easier for the user
Follows the required FSMA Part 117, subpart B, C, G
Subpart B: 47 SOP’s (general cGMPs/PRPs)
Subpart C: 29 SOP’s + Food Safety Plan Hazard Analyses and tools
Subpart G: Supply Chain Control Outline
*Food Safety Plan Preventive Controls Templates (compliant with FSMA and HACCP/GFSI)

Chapter 10: Summary