HACCP or Hazard Analysis Critical Control Points, is a preventive system for the control of health-threatening biological, chemical, and physical food hazards during food processing. This is a comprehensive, two-day workshop, designed for those individuals responsible for implementing and managing a HACCP system in a food manufacturing facility.
Day One of the workshop covers prerequisite food safety programs. Prerequisites ensure products are free from objectionable hazards and provide for a sanitary food processing environment. Interactive sessions show how to implement programs such as Good Manufacturing Practices, Sanitation, and Pest Control.
The final day focuses on how to develop a Hazard Analysis Critical Control Point (HACCP) plan and imple-ment a HACCP System. Participants will learn the five preliminary tasks, the seven key HACCP principles, and how to build a HACCP plan with product description, flow charts, hazard analysis, and a critical control point master plan.
8:00 am to 5:00 pm – Day One
8:00 am to 4:30 pm- Day Two.
Continental Breakfast served each day at 7:30 am
A group rate has been arranged with the Holiday Inn, Boise Airport 2970 W. Elder Street, Boise, ID 83705.
Please mention “FSNW” to receive the group rate. For reservations, call: (208) 344-7444.