A one-day overview course especially designed for line workers, QC personnel, sanitors, supervisors, and other employees of food processing operations.
Participants will spend one-half day learning about food safety prerequisite programs, which are used to ensure food products are free from non-hazardous objectionable contaminants. This includes good manufacturing practices, which are required by both state and federal food regulators. The other half of the workshop will focus on HACCP, or Hazard Analysis Critical Control Points, a system utilized to prevent significant health-threatening food hazards. Participants will learn about preliminary tasks, key principles, and implementing a HACCP Plan. During the workshop, interactive team exercises will be deployed to enhance the learning experience.
Fee is $185 per person. Volume discounts ($157 per person) available for more than one registrant from the same company. Fee includes manual, refreshments, continental breakfast, lunch, and a certificate of completion.