Basics of HACCP Training

Description

Hazard Analysis and Critical Control Points (HACCP) training is required by USDA-FSIS for it’s inspected facilities and many food manufacturers and wholesalers require their suppliers and vendors to have a working and audited HACCP plan. HACCP is also required for most advanced third-party auditing schemes, including SQF. Basics of HACCP is an interactive, two-day course. Upon completion, participants will receive a certificate from the International HACCP Alliance. TOPICS INCLUDE: Good Manufacturing Practices (GMPs) Regulatory food safety Hazard analysis, monitoring, and verification activities. Tips on food safety leadership, building a safe food culture, and implementing food safety programs. WHO SHOULD ATTEND: Food safety practitioners, technicians, supervisors, and administrators or anyone that needs to better understand regulatory or third-party food safety requirements.