This two-day workshop is an introduction to Hazard, Analysis and Critical Control Points (HACCP) designed for food safety professionals, quality assurance team members, regulatory agency officials, and academic instructors with a specialty in food processing operations.
Topics covered:
- Hazard Analysis
- Identifying Critical Control Points
- Establishing Critical Limits
- Monitoring the Critical Control Points
- Establishing Corrective Action
- Record keeping
- Verification