HACCP: A Basic Concept for Food Protection
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This course is available as a client site course. Please click here for more information.
Who Should Attend
This course presents a step-by-step approach to food safety
using the Hazard Analysis and Critical Control Point system. It
is primarily designed for those in the food processing and
food manufacturing industries including:-
QA/QC Technicians
- QA/QC Managers
- Production Mangers
- HACCP Coordinators
- Microbiologists
Anyone needing to understand, design or implement a
HACCP program will benefit from this course.
Description
This course presents a step-by-step approach to food safety
using the Hazard Analysis and Critical Control Point system. It
uses the definitive USA workshop manual developed by the
National Food Processors Association (now the Food
Products Association) which is consistent with the
International HACCP standards developed by the Codex
Alimentarius Committee of Food Hygiene. The course uses a
time-tested mix of lectures and small group activities
designed to give participants a solid grounding in fundamental
concepts while encouraging practical application of those
concepts to real world problems.