Fundamentals of HACCP/Mushroom Food Safety
Date and Location
When (Date/Time)
March 13, 2012 8:30 PM to March 15, 2012 4:30 PMWhere
Glen Mills, Pennsylvania
Mushroom Food Safety (March 13, 2011) is a one day seminar focusing on the food safety risks associated with the production of whole and sliced mushrooms and control measures that prevent these risks. It provides basic information on the pathogenic microorganisms associated with mushrooms, personnel and facility control measures, sanitation, and testing.
Fundamentals of HACCP (March 14-15, 2011) is a 2 day 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 fresh-cut fruits and vegetables (and mushrooms), juice and cider, baked goods, confections, snack foods, and egg and dairy products. This course is certified through International HACCP Alliance.
