Workshop 4 - Application of Principles of Hazard Analysis- Beyond the Basics

Workshop Registration Fees

  • Members $580.00
  • Non-Members $680.00
  • Late-fee $75.00

Register Now

 Late Rate Effective June 18, 2024.

Workshop rates are available for IAFP students upon request. 

IAFP Workshop Cancellation Policy:  Registration fees, less a $100 administration fee and any
applicable bank charges, will be refunded for written cancellations received by June 27, 2024.  No
refunds will be made after June 27, however, the registration may be transferred to a colleague
who is NOT currently registered with written notification.  Registrations cannot be carried to any
future meetings.

Photo Policy:  We occasionally use photographs of attendees in our promotional material.  By
attending, you agree to such usage.

Other:  Any modifications to payment method will incur a $25 processing fee.

Refunds will be processed when received.

Workshop Description

A thorough hazard analysis (HA) is one of the principal foundations for building an effective food safety risk management system, and without it, the entire HACCP /food safety plan could be rendered unmanageable or ineffective. Different regulatory agencies such as FDA, USDA, CFIA, EFSA, have issued their own HACCP regulations, however, the heart of any HACCP or food safety plan are the documented control measures (based on HA), which are essential to control significant hazards. Codex Alimentarius (2020) defines a significant hazard as “A hazard identified by a HA, as reasonably likely to occur at an unacceptable level in the absence of control, and for which control is essential given the intended use of the food”. Similar definitions for significant hazards can also be found in FSMA and Safe Food for Canadians Act. Despite the scientific support and the wide dissemination of the definition for significant hazard, successful application of principles of HA in identifying significant hazards is still quite limited. Contributing factors to ineffective HA include (but not limited to): HA copied from other facilities, lack of understanding of HACCP principles, lack of competency, complacency, inertia from a previous practice, and limited scientific and technical resources at the facility.

This 1-day workshop is intended to help answer some of the mystery and misunderstanding around principles of HA. The participants will also better understand the concepts around hazard identification and hazard evaluation required to perform an effective HA. During the workshop, participants will understand how to correctly use HACCP principles and current science to challenge an existing HACCP plan. Finally, the workshop will also cover concepts relating to verification of supplier controls, balancing auditing and regulatory needs, refreshing the knowledge base of the HACCP team, and enhancing food safety culture of an organization. Attendees will leave with a practical approach to perform evidence-based HA, challenge their existing HACCP plans, and successfully implement a food safety risk management system at their facilities.

Presenters will discuss Codex, Canadian and US regulatory, and current learnings for HA during the workshop. There will be interactive quizzes/discussions throughout the day, as well as break-out sessions to include analyzing case studies to understand effective application of principles of HA/identification of control measures. Attendees will receive a workbook containing training materials, case studies, additional reference resource materials.

A workshop of this kind will be of enormous interest to anyone responsible for a HACCP and food safety system, but much more than that, it’s for those who audit, advise, coach, and regulate. This is the opportunity to get together with like-minded individuals to refocus on the HA in HACCP.

Who Should Attend

QA Managers, Food Safety Professionals, Academia, Regulators

Workshop Instructors

  • Gary Acuff, Acuff Consulting LLC, College Station, TX, USA
  • Karleigh Bacon, McDonalds, Chicago, IL, USA
  • Bala Kottapalli, Walmart, Omaha, NE, USA
  • Loralyn Ledenbach, Kraft Heinz Company, Glenview, IL, USA
  • Sara Mortimore, Walmart, Bentonville, AR, USA
  • Benjamin Warren, U.S. Food and Drug Administration, College Park, MD, USA

Workshop Organizers

  • Bala Kottapalli, Walmart, Omaha, NE, USA
  • Loralyn Ledenbach, Kraft Heinz Company, Glenview, IL, USA