Food Safety
Description
The Basic HACCP workshop is a two-day course (16-hours), designed to review the philosophy and principles of the Hazard Analysis and Critical Control Point (HACCP) System and to discuss how to implement HACCP.
The training curriculum is based on the information presented in the March 20, 1992 National Advisory Committee on Microbiological Criteria for Foods HACCP document and subsequent revisions as approved. The HAACP training program is consistent with the intent and scope of the USDA, FSIS HACCP regulation. Up to 30% of the HACCP plan is finished in the class. Classes available include Basic HACCP, Advanced HACCP, and Recall Management.
Training Information
Topics Covered:
- Applicability
- HACCP Regulations
- HACCP Plan Preparation
- HACCP Implementation
TBA
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