HACCP for the Food Industry - Live Instructor
OBJECTIVES
- Recognize food safety hazards
- Understanding prerequisite programs
- How to conduct a hazard analysis
- Full understanding of the 7 HACCP principles
WHO THE COURSE IS FOR?
Food Safety Managers, Quality Assurance Managers, HACCP Coordinators/Leads, HACCP team personnel and any food production personnel.
COURSE CONTENTS
Through activity-based instruction, this course provides the knowledge and tools necessary to develop and maintain a robust HACCP program. Attendees will navigate through how to conduct a hazard analysis and distinguish between CCPs and PRPs. Once completed, they will have an understanding on how to apply to their relevant organizations. Course is recognized by the International HACCP Alliance.
*Please note times displayed below are in central standard time.*
COURSE DATES
| START DATE | END DATE | METHOD | BOOK NOW |
|---|---|---|---|
| June 26, 2024 08:00 | June 27, 2024 17:00 | Web | BOOK NOW |
| August 07, 2024 08:00 | August 08, 2024 17:00 | Web | BOOK NOW |