Principles of HACCP for Food Manufacturers
DAY 2- VIRTUAL
9:00 am
Virtual
The Hazard Analysis and Critical Control Points (HACCP) system is the universal language of food safety management. This course will provide participants with knowledge and tools to develop and implement HACCP plans applicable to their industry. The course content follows the approved curriculum of the “International HACCP Alliance” and is a combination of lectures, videos, and hands-on activities over two full days.
February 15 and 17, 2022
(Please note these are NON-CONSECUTIVE DAYS)
9:00 a.m. to 4:00 p.m.
Presented virtually over Zoom. Advance registration is required.
Cost is $300 per person. The registration fee includes electronic copies of the course materials. All payments must be received before the start of the course.
Capacity limited to 10 persons
Registration Deadline is Monday February 14 by 12:00 noon.
February 15 and 17, 2022
(Please note these are NON-CONSECUTIVE DAYS)
9:00 a.m. to 4:00 p.m.
Presented virtually over Zoom. Advance registration is required.
Cost is $300 per person. The registration fee includes electronic copies of the course materials. All payments must be received before the start of the course.
Capacity limited to 10 persons
Registration Deadline is Monday February 14 by 12:00 noon.