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. 

 

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

Scheduled Courses

October 10-11, 2017
Atlanta Marriott Marquis, Atlanta, Georgia
In conjunction with the 2017 Master Brewers Conference

 

Registration

Registration is open in conjunction with the 2017 Master Brewers Conference. You may register either as part of your conference registration or for the HACCP course only.

Pricing

MBAA Members: $479
Non-Members: $579

Registration Fee Includes:
  • Training materials and instruction
  • Certificate of Completion with the International HACCP Alliance gold seal*
  • Breaks**

* Those looking for an additional certification can receive a discounted voucher and instructions to take the “Food Safety HACCP Manager” Certification Exam for an additional $75. The exam is completed at a PearsonVue exam center of your choosing following the class. Full details on the exam, the registration process, and how to schedule the exam at a testing center location near you will be provided in class.

**Your registration fee does not include lunch for either day. Lunch will be on your own. You will have a 1 hour break for lunch.

Hotel Accommodations

Hotel information to be posted shortly. Check back! 

Agenda

(Tentative; subject to change)

Monday, October 10 | 8:30 a.m. - 5:00 p.m.

  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

* Please arrive at 8:00 a.m. so we can enjoy breakfast and get settled in quickly.

Tuesday, October 11 | 8:30 a.m. - 5:00 p.m.

  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

* Please arrive at 8:00 a.m. so we can enjoy breakfast and get settled in quickly.

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