The U.S. Food and Drug Administration’s (FDA) Food Code strongly recommends that all businesses which handle, distribute or process food products develop and implement a food safety plan. The FDA has based its guidelines on the principles of Hazard Analysis and Critical Control Point (HACCP). The food industry is facing ever-tightening scrutiny from the FDA and consumers to improve food safety. Be prepared!
Hazard Analysis and Critical Control Point or HACCP is a practical, systematic management tool designed to ensure food safety. As food moves from the field through the processing plant to the table, three sources of contamination – microbial, chemical and physical – may pose a health hazard. HACCP is a specific action plan developed to identify and control any of these hazards from entering the handling process, and to document the safety of food.
In this two-day class, you’ll receive instruction in the seven principles of HACCP, how they relate to prerequisite programs, and how to write HACCP Plans and implement HACCP in food processing, distribution and preparation environments. It provides all the information necessary to complete the nationally accredited Certified HACCP Manager examination.
The class is a mixture of lecture and hands-on learning. By the end of the workshop, you will have written an actual HACCP plan for a fictitious product or process. The schedule allows for plenty of interaction among class members, and lots of time for questions.
2-Day Food Safety Workshop:
Developing & Implementing HACCP Plans
Date: Oct. 8 & 9, 2009
Location: QSG Training Center – Peabody, MA
Cost for Members: $595
Cost for Non-Members: $679
To Register for this workshop click below:
Developing & Implementing HACCP Plans
The U.S. Food and Drug Administration’s (FDA) Food Code strongly recommends that all businesses which handle, distribute or process food products develop and implement a food safety plan. The FDA has based its guidelines on the principles of Hazard Analysis and Critical Control Point (HACCP). The food industry is facing ever-tightening scrutiny from the FDA and consumers to improve food safety. Be prepared!
Hazard Analysis and Critical Control Point or HACCP is a practical, systematic management tool designed to ensure food safety. As food moves from the field through the processing plant to the table, three sources of contamination – microbial, chemical and physical – may pose a health hazard. HACCP is a specific action plan developed to identify and control any of these hazards from entering the handling process, and to document the safety of food.
In this two-day class, you’ll receive instruction in the seven principles of HACCP, how they relate to prerequisite programs, and how to write HACCP Plans and implement HACCP in food processing, distribution and preparation environments. It provides all the information necessary to complete the nationally accredited Certified HACCP Manager examination.
The class is a mixture of lecture and hands-on learning. By the end of the workshop, you will have written an actual HACCP plan for a fictitious product or process. The schedule allows for plenty of interaction among class members, and lots of time for questions.
2-Day Food Safety Workshop:
Developing & Implementing HACCP Plans
Date: Oct. 8 & 9, 2009
Location: QSG Training Center – Peabody, MA
Cost for Members: $595
Cost for Non-Members: $679
To Register for this workshop click below:
