Hazard Analysis Critical Control Point (HACCP)
December 12-13, 2024
Location: UK Campus
Cost: $425
This program is ideal for food manufacturers in small production operations, restaurants, catering, farmer's market operators, restaurant operators, farm markets, and many others. This two-day (16-hour) training provides the knowledge to develop and implement a Food Safety Plan based on the Hazard Analysis Critical Control Point (HACCP) method.
This program covers the principles of HACCP in depth while applying them to the design of a specific HACCP plan. Program attendees will walk away with knowledge of chemical, physical, and biological hazards, regulatory requirements, and methods for the practical development of an HACCP plan in their own operation. Participants who successfully complete the course will be HACCP-certified and registered with the American Meat Institute (AMI) and the International HACCP Alliance.
Topics to be Covered:
- The 7 Principles of HACCP
- HACCP Plan Design
- Validation and Verification
- Sampling Techniques
- HACCP Plan Implementation Strategies
Contact us if you want HACCP training at your business.
