In this two-day course you will learn how to build a food safety system using the seven principles of HACCP (Hazard Analysis and Critical Control Points). The training program is centered around dairy and juice HACCP following the guidelines of the Pasteurized Milk Ordinance voluntary HACCP and FDA HACCP for 100% juice products. The course has been accredited by the International HACCP Alliance, and is taught by instructors who have Alliance accreditation as lead instructors. You will receive guidance on building and strengthening existing HACCP programs, developing a hazard analysis, and the importance of integrating a food safety program into your total plant and company quality programs.