This two-day workshop is an introduction to Hazard, Analysis and Critical Control Points (HACCP) designed for food safety professionals, quality assurance team members, regulatory agency officials, and academic instructors with a specialty in food processing operations.
Topics covered:
- Hazard Analysis
- Identifying Critical Control Points
- Establishing Critical Limits
- Monitoring the Critical Control Points
- Establishing Corrective Action
- Record keeping
- Verification
Accreditation
This workshop is accredited by the International HACCP Alliance.
Course Fee
The cost to attend is $600 per person by the registration deadline of August 5, 2015. This fee covers instruction, manual, lunch, an dcertificate. After the deadline, the registration cost is $650.