This is a comprehensive, three-day workshop, designed for those individuals responsible for implementing and managing a HACCP system in a food manufacturing facility. Participants who pass a final test will receive a certificate of completion and are eligible for Continuing Education Units from the University of Idaho. Day One of the workshop covers prerequisite food safety programs. Prerequisites ensure products are free from objectionable hazards and ensures a sanitary food processing environment. Interactive sessions show how to implement programs such as Good Manufacturing Practices, Sanitation, and Pest Control.

The final two days focus on how to develop a Hazard Analysis Critical Control Point (HACCP) plan and implement a HACCP System. Participants will learn the five preliminary tasks, the seven key HACCP principles, and how to build a HACCP plan with product description, flow charts, hazard analysis, and a critical control point matrix. The registration fee is $575 per person. Two or more people registering from the same company pay a discounted rate of $490 per person. Workshop fee covers all course materials, refreshments, full breakfast on day 1, continental breakfast on days 2 and 3, lunch, and a University Certificate of Completion.