Hazard Analysis and Critical Control Points (HACCP) Training May 7, 8:30AM – 5PM & May 8, 8:30AM – 12:30PM Join us for a Hazard Analysis and Critical Control Points (HACCP) Training for Meat Processors and Food and Beverage Manufacturers in the Flathead this May. We’re excited to offer this live, instructor-led class, which will explain the requirements of the Preventive Controls for Human Food regulation of the Food Safety Modernization Act (FSMA), and how your company may benefit from creating or updating a HACCP Plan. Participants will work in small groups to practice HACCP concepts such as creating Hazard Analysis, and Critical Limit definition, and Process Flow charts needed to develop a HACCP Plans.
WHAT WILL YOU LEARN? • An overview of the Food Safety Modernization Act (FSMA) • How HACCP works in coordination with GMPs and other Prerequisite programs • Why customers and distributors want you to have a HACCP Plan • Critical elements of the HACCP Plan, including the 12 steps of the Codex Alimentarius, SOPs, Hazard Identification, Critical Control Points, and more.
WHO SHOULD PARTICIPATE? Safety Managers Training Supervisors Lead Technicians Packaging Supervisors & Managers Regulatory Personnel Director/VP Food Safety Maintenance Managers Production Supervisors & Leads Sanitation Supervisors Plant Managers Quality Assurance Coordinators & Managers.
The value of this course is $600, but it is available at no cost to you. Limit 3 people per organization. Space is limited so register ASAP to confirm your spot.
Click here for event website.
