Fundamentals of HACCP

Fundamentals of HACCP is a 2-day basic course in HACCP (Hazard Analysis Critical Control Point) taught by certified instructors with extensive experience in food safety training.
Fundamentals of HACCP - Workshops
Language: English
$525.00

Starting at FREE

Starting at FREE

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Description

When: February 12, 2019 8:30 AM to February 13, 2019 4:30 PM

Where: The Pennsylvania State University
252 Food Science Building

University Park, Pennsylvania 16802
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registration deadline: February 6, 2019
5:00 p.m.

Particular emphasis is on FDA regulated food products including fresh-cut fruits and vegetables (and mushrooms), juice and cider, baked goods, confections, snack foods, and egg and dairy products. This course is certified through International HACCP Alliance. This course incorporates regulations as currently proposed through FSMA (Food Safety Modernization Act).

Who Should Attend?

An understanding of the fundamentals of HACCP is essential for all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and retail merchandising. Plant management, HACCP coordinators, quality assurance/control personnel, sanitation and supervisors and operators employed by food establishments will find value in this course. Government regulators, educators, and other food safety professionals who are looking to increase their knowledge of HACCP may also wish to attend.

Instructors

Food safety training – HACCP, FSMA Preventive Controls, ServSafe, volunteer organizations, farmers’ markets, etc Control of food spoilage and foodborne pathogens Quality systems – sanitation, allergens, environmental testing, sustainability and auditing Food processing and preservation Food supply chain – supplier control, traceability and recall FSMA - Preventive controls for human food FSMA - Preventive controls for animal feed

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