November 20, 2013 - November 21, 2013, 8:30 am - 5:30 pm
This 2-day HACCP training course focuses on developing a preventative approach for controlling potential hazards and for staying in compliance with new industry and regulatory requirements. Our course includes interactive components to help build knowledge of the HACCP process. Delegates will work on products that are similar to their own operations so that they can take this experience back to their facility and put it to work immediately.
Topics include: Prerequisite Programs for Food Safety, GMPs and HACCP principles and components of the of the Food Safety Modernization Act. This course is accredited by the International HACCP Alliance
Participants will take part in interactive activities and gain practical knowledge on how to identify and prevent food safety hazards; establish control measures; limits and monitoring procedures; write and update a HACCP plan; document and verify results, and to prepare audits.