Skip to content

HACCP Workshop

December 17 – 18, 2014

University of Minnesota
Department of Food Science and Nutrition
St. Paul Campus

About the Workshop

The Hazard Analysis Critical Control Points (HACCP) is a proactive and preventative food safety management program that deals with understanding possible hazards in ingredients, the environment, and process. It assures food safety by eliminating or controlling the potential hazards at critical control points in a food manufacturing process.

Proper design and implementation of HACCP enhances food safety and effective use of resources, and provides timely response to food safety problems. HACCP can facilitate regulatory compliance and increase consumer confidence in food safety. HACCP is compatible with novel approaches for quality management such as the International Organization for Standardization (ISO) and Global Food Safety Initiative (GFSI).

The HACCP workshop is designed to provide food manufacturers with a basic understanding of principles, and help develop and implement a HACCP program.

The focus of this workshop is to review the basic concepts of HACCP and discuss the design and implementation of a HACCP system for a variety of food systems. We will not discuss detailed aspects of any specific food product or commodity.

The workshop curriculum follows the guidelines established for HACCP system development and implementation created by the National Advisory Committee for Microbiological Criteria for Foods (NACMCF, 1997).

The course includes lecture discussions, group activities and break-out sessions, and an exam designed to demonstrate basic HACCP training and familiarity with the concepts and material presented. A certificate of completion with the International HACCP Alliance Seal will be awarded to student passing the exam with a score of 70% or higher, as proof of training.


Workshop Topics

  • HACCP: Basic concepts and philosophies
  • Prerequisite programs: GMP / SSOP
  • An overview of food hazards
  • Conducting hazard analysis
  • HACCP: Principles and preliminary steps
  • Developing a HACCP plan
  • HACCP: Verification, validation, and records
  • HACCP: Myths and misconceptions
  • HACCP Implementation
  • FSMA proposed rules and HACCP

Dr. PC Vasavada,
Professor Emeritus of Food Science at the University of Wisconsin-River Falls. Dr. Vasavada is a certified HACCP trainer and International HACCP Alliance lead instructor.

Dr. Tonya Schoenfuss, Associate Professor of Food Science at the University of Minnesota. Dr. Schoenfuss specializes in cheese and dairy products and teaches Food Quality, Food Product Development, and Dairy Product Chemistry and Technology courses at the University of Minnesota.

Registration Process

Three Ways to Register

  1. On-line: Register and pay online through the NCCIA website
  2. Phone: Call Peggy Lehtola at: 612-624-7786.
  3. Mail: Complete the registration form and mail to Peggy Lehtola at NCCIA, 1334 Eckles Avenue, St. Paul, MN  55108.

Three Ways to Pay

  1. Check: Make check payable to NCCIA and remit to NCCIA, 1334 Eckles Avenue, St. Paul, MN  55108.
  2. Credit card (via PayPal): Pay by credit card through the NCCIA website.
  3. Purchase order: Provide a purchase order number with your registration form and an invoice will be sent to your company.