Dairy HAACP Workshop
This course covers the basics of developing a Hazard Analysis and Critical Control Point (HACCP) System for dairy processors. HACCP concepts will be practiced during breakout sessions where participants will prepare a HACCP Plan. Processors producing similar types of dairy foods will be grouped together for the breakout sessions.
Date and Location
When (Date/Time)
April 10, 2012 to April 12, 2012Where
Food Science Building, University Park
Course topics include the development of the required prerequisite programs, GMPs and SSOPs, conducting a hazard analysis, identifying critical control points, monitoring procedures, establishment of critical limits and corrective actions, and verification and record keeping procedures.
Breakout sessions will provide hands-on experience in developing a HACCP Plan for dairy processors.
This program meets the requirements of the NCIMS HACCP Core Curriculum, developed and supported by the NCIMS HACCP Implementation Committee.
