Accredited Basic HACCP Training Course
This workshop is designed to provide comprehensive instruction on the development of HACCP based food safety programs for dairy operations that should apply to juice and other foods as well. It will provide practical information, forms and exercises designed to enhance HACCP and other food safety systems. Throughout the course, you will learn the relationship of traditional HACCP concepts with the Preventative Controls for Human Food rule under FDA’s Food Safety Modernization Act (FSMA).
For Grade “A” Dairy processors, this course will meet the core training requirements of the NCIMS Voluntary HACCP Program for dairy plants. FDA Juice HACCP compliance requirements applicable to dairy operations that process juice will also be covered. Successful completion of this workshop should provide attendees with the tools necessary to build new or update outdated HACCP/Food Safety Programs that will meet NCIMS and FDA Juice HACCP requirements. It should also serve as a foundation for the Global Food Safety Initiative’s 3rd party certification schemes such as SQF, BRC & FSSC 22000. SQF examples will be provided.
- Course fee $475
- Online content available June 22, 2020
Implementing SQF Systems Course In Partnership
with Merieux NutriSciences
This two-day course that will give participants an understanding of the SQF Code, how to implement these requirements in a food processing plant, as well as food ingredient and food packaging plants to achieve or maintain SQF Certification. It is strongly recommended that students have completed a HACCP Course of at least 16 hours prior to taking this course.
Who Should Attend:
- Maintenance personnel
- Sanitation personnel
- Plant/Corporate Management
- Implementing SQF Systems
August 17-20, 2020
Location: Live via Videoconference