Hazard Analysis and Critical Control Points (HACCP) Course​​

Accredited by the International HACCP Alliance and delivered in collaboration with Ecolab, Inc.

What is the HACCP Course?

Hazard Analysis and Critical Control Point (HACCP) is a scientific, systematic and preventive approach to identifying, analyzing and controlling significant food safety hazards within a food production system from raw material acquisition through to consumption of a finished product. HACCP is a regulatory requirement for some food industries and has become a condition of doing business for many parts of the food supply chain. Although HACCP is designed to be very general and does not address the specific details for beer or spirit manufacture, many breweries have implemented HACCP in their facilities. This course was developed with the assistance of MBAA members and is intended to help brewers understand and apply HACCP within their operations.

Join colleagues from the brewing industry and learn how to develop and implement a practical HACCP program within a brewery operation. ​

Courses are taught by members of the MBAA Food Safety Committee and are typically held at the District Level (2 per year) and in conjunction with the MBAA Annual Meeting. Active courses adn their registration links will be listen on this page (scroll to the scheduled courses section).

Does your district want to host the HACCP course? Click here to contact MBAA for more information and to get the process started!

For more information about HACCP, click HERE. For more information about the Certified Food Safety HACCP Manager Exam, click HERE.

Scheduled Courses

District Carolinas
March 9-10, 2020
Ashville, NC

District NW
May 15-17, 2020
Hood River, OR
Registration and Venue Information Coming Soon!

 

General Agenda

(Tentative; subject to change)

Day 1

  1. Introduction to food safety and HACCP
  2. Hazards and beer: Thinking outside the bottle (Risks of innovation)
  3. Lunch break
  4. Good brewing practices, featuring case studies
  5. Hazards and their classification

Day 2

  1. Seven principles and 12 steps of HACCP implementation in a brewery environment
  2. Lunch break
  3. How to get started
  4. Next steps: Food safety management systems
  5. Exam vouchers and instructions

Brewing Resources

Ask the Brewmasters Technical Quarterly MBAA Webinars MBAA Podcasts Food Safety Brewery Safety Vendor Search