Tuesday, April 21, 2020 - Wednesday, April 22, 2020

8:30 AM - 5:00 PM each day


Registration open through 4/14/2020


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


Rajko Platisa

Over 25 years of diverse international experience ranging from government, NGO and private-sector legal work to regulatory compliance, training and consulting. Rajko has exercised his skills by developing and implementing quality, environmental and food safety management systems.

For more than 15 years, Rajko has been actively enrolled in internal auditing, implementation, maintenance, training and continual improvement of Quality Management Systems starting with ISO 9001 continuing with ISO 14001 EMS/Sustainability, BRC, SQF and FSSC 22000 programs.


LIVE Virtual Training

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.