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2 Day, Food Safety Workshop on: Developing and Implementing HACCP Plans On-site Workshops are available Available Dates: March 25 & 26, 2010 Cost: $595 Members $679 Non-Members Download the Flyer (33 KB .doc File)

Payment Type: Non-Member $679.00 Member $595.00 Date(s) Attending March 25 & 26, 2010

2- DAY, FOOD SAFETY WORKSHOP ON:

DEVELOPING AND IMPLEMENTING HACCP PLANS

Location: QSG Training Center, 10 Centennial Drive, Peabody, MA 01960
Course Fee: $595 QSG Members/$679 Non-Members
The fee includes the HACCP Manual and all learning materials. Breaks and Lunch included.

Download the Flyer (33 KB .doc File)

Are you ready for the future?
The U.S. Food and Drug Administration (FDA)’s Food Code strongly recommends that all businesses which handle, distribute or process food products develop and implement a food safety plan. The FDA has based its guidelines on the principles of Hazard Analysis and Critical Control Point (HACCP). The food industry is facing ever-tightening scrutiny from the FDA and consumers to improve food safety. Be prepared!

As regulations against foodborne illness get tougher, the food industry must incorporate control measures into their processes and train their workers in hygiene and food safety practices.

What is HACCP?

Hazard Analysis and Critical Control Point or HACCP is a practical, systematic management tool designed to ensure food safety. As food moves from the field through the processing plant to the table, three sources of contamination - microbial, chemical and physical - may pose a health hazard. HACCP is a specific action plan developed to identify and control any of these hazards from entering the handling process, and to document the safety of food.

Why use HACCP?

HACCP is a proven, cost-effective method of maximizing product safety. It identifies critical areas of handling and demonstrates where resources should be targeted to reduce the risk of selling an unsafe product. What are the benefits of HACCP? They include the following:

1) Confidence that food safety is being effectively managed in your operation;
2) Prevention planning rather than defect control to ensure product safety;
3) Significant improvement in the area of product quality;
4) Customer confidence in the safety of your products through documentation.

In this two-day class, you’ll receive instruction in the seven principles of HACCP, how they relate to prerequisite programs, and how to write HACCP Plans and implement HACCP in food processing, distribution and preparation environments. It provides all the information necessary to complete the nationally accredited Certified HACCP Manager examination.

The class is a mixture of lecture and hands-on learning. By the end of the course, you will have written an actual HACCP plan for a fictitious product or process. The schedule allows for plenty of interaction among class members, and lots of time for questions.

Below is the workshop outline:

Seminar Outline