This series of webinars will provide a refresher of each of the seven HACCP principles as well as practical aspects for the successful design and implementation of HACCP plans, with an emphasis on small and medium food operations. There are no pre-requisites to attend these webinars, but HACCP training within the last five years is recommended. This is not a HACCP certification course, but a venue to put HACCP principles into practice, refresh background knowledge, and ask questions to the speaker and fellow participants. Case studies, regulatory guidance documents, and various examples will be discussed. Each session will be roughly 45 min followed by 15 min of questions. Keep in mind that technical advice by a Nebraska Extension professional does not constitute legal advice. Consult directly with your food inspector in matters related to local, state, and/or federal enforcement of food laws.

January – Hazard Analysis
February – Critical Control Points
March – Critical Limits
April – Monitoring
August – Corrective Actions
September – Verification, Part 1
October – Verification, Part 2: Validation
November – Record Keeping