HACCP for the Food Industry - Virtual Training
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 |
|---|---|---|---|
| April 14, 2026 08:00 | April 15, 2026 17:00 | Web | BOOK NOW |
| May 12, 2026 08:00 | May 13, 2026 17:00 | Web | BOOK NOW |
| June 10, 2026 08:00 | June 11, 2026 17:00 | Web | BOOK NOW |
| July 07, 2026 08:00 | July 08, 2026 17:00 | Web | BOOK NOW |
| August 04, 2026 08:00 | August 05, 2026 17:00 | Web | BOOK NOW |
| September 08, 2026 08:00 | September 09, 2026 17:00 | Web | BOOK NOW |
| October 06, 2026 08:00 | October 07, 2026 17:00 | Web | BOOK NOW |
| November 03, 2026 08:00 | November 04, 2026 17:00 | Web | BOOK NOW |