Fundamentals of HACCP
This 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 juice and cider, fresh-cut fruits and vegetables, baked goods, confections, snack foods, and egg and dairy products.
Who Should Attend
- Plant management
- HACCP coordinators
- quality assurance/control personnel
- sanitation and supervisors and operators employed by food establishments
- Government regulators
- educators
- and other food safety professionals who are looking to increase their knowledge of HACCP may also wish to attend.
Curriculum
- 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.
For more information, please contact Dr. Luke LaBorde (814-863-2298) or Martin Bucknavage (814-867-1839)
For date, location and registration information on this course please visit the link below:
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Food Microbiology Short Course - Detection and Control of Foodborne Pathogens
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Hazard Analysis Critical Control Point Programs (HACCP) for Meat and Poultry Processors
