Fundamentals of HACCP
This is a basic course in HACCP (Hazard Analysis Critical Control Point) taught by certified instructors with extensive experience in food safety training. Particular emphasis is on FDA regulated food products including juice and cider, fresh-cut fruits and vegetables, baked goods, confections, snack foods, and egg and dairy products.
Date and Location
When (Date/Time)
August 21, 2012 9:30 AM to August 23, 2012
Among the topics covered are development of prerequisite programs, conducting a Hazard Analysis, identifying Critical Control Points and Monitoring Procedures, establishment of Critical Limits and Corrective Actions, and Verification and Record Keeping Procedures. The concepts presented will be reinforced by breakout group activities in which participants will have the opportunity to participate in preparing a HACCP plan.
