Tuesday, March 17, 2020 - Wednesday, March 18, 2020

8:30 AM - 5:00 PM each day


Registration open through 3/10/2020


Course Description:

This course is recognized by the International HACCP Alliance, focusing on providing easy to understand steps to implementing a Hazard Analysis Critical Control Point (HACCP) system. Eurofins training is based on the Codex Alimentarius HACCP guidelines which form the foundation for future Global Food Safety Initiative (GFSI) approved food safety schemes.


Learning Objectives:

  • Understand the 7 principles of HACCP
  • Learn how to conduct a Hazard Analysis effectively


Who should attend?

Food Safety Managers, quality assurance, quality control, regulatory affairs managers, department supervisors, HACCP team, or anyone who is interested in learning more about HACCP in the food processors industry.

Course Outline


Day 1

Day 2


  • Introduction to HACCP
  • Pre-Requisite Programs
  • Food Safety Hazards
  • Setting up HACCP
  • Hazard Analysis







  • Hazard Analysis (Continued)
  • Determination of CCP
  • Determination of Critical Limits
  • Monitoring of CCP
  • Corrective Actions
  • Verification of CCP
  • Record Keeping
  • HACCP Review & Summary



Christina Petrlik-Siegel

With an MBA from Loyola University Maryland and a BS in Environmental Studies from Towson University in Maryland, Christina has over 40 years experience in the Manufacturing, Quality and Food Safety Arenas.
Christina utilizes her extensive experience and skills to assist facilities in developing and strengthening their food safety and food quality systems with a focus on team involvement. Teaching and continuous improvement are passions of Christina.

Des Moines- Homewood Suites

7201 Southwest 22nd Street
Des Moines, IA 50321

Registration is $895.00

About Us



Food safety training is essential to meet regulatory and consumer standards. Eurofins food safety training gives you practical approaches and tools to apply in your facility. The best investments for ensuring food safety begin with the knowledge of employees.