HACCP Training Course:

HACCP:A Basic Concept for Food Protection

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Date

November 5 – 7, 2008
Description

Before the US Department of Agriculture implemented the Hazard Analysis Critical Control Point (HACCP) program, inspections of food processing plants were based only on what inspectors could see, smell, and touch.  These methods were fine for detecting noticeably spoiled or contaminated food products, but could not reveal potentially deadly or hazardous microbial pathogens.  It is now the law that food processors have HACCP certified personnel on-site at all times when production or packaging is occurring.

The HACCP system provides a systematic approach for identifying and monitoring possible sources of microbiological, chemical and physical contamination throughout the entire food production process.  What’s more, a study published in the Agricultural Economic Report found that HACCP can actually have a positive effect on the economy, by reducing the costs associated with food borne illnesses.  Financial rewards are just one of the many advantages of implementing an effective HACCP program in your food processing operation. 
Consider some of the other benefits of using the HACCP program:

  1. Ensure that your employees have a clear understanding of the rationale for your food safety controls
  2. Proactively address potential food safety problems before they occur
  3. Monitor food safety continuously and in real time, instead of relying on random "spot checks" or employee reports
  4. Protect your customers' health-and your company's reputation!

Start enjoying all the benefits of this well-established and effective system by registering for our three-day, hands-on HAACP workshop. You will learn step-by-step how to implement a successful HACCP program through small hands-on groups avoid the costs and liability associated with food contamination.
This workshop meets the educational requirements cited in both the FDA regulation requiring HACCP for sea foods (21CFR123) and the USDA rule on Pathogen Reduction and HACCP (9CFR304 et al.). The HACCP strategies presented include those proposed by the National Advisory Committee on Microbiological Criteria for Foods.

Fees

Full Price (before 10/22/08)

 Late (after 10/22/08) Multiple Registrants

$915.00

$955.00

$855.00
Location
New Brunswick, NJ.
Phone
Registration by Phone
Please call our Registration Desk: 732-932-9271
Fax
Print out our Mail / Fax Registration Form and mail or fax it back to us. Our address and fax number can be found at the top of the form.

Online Registration

Click Here To Register Online

NOTE: If paying with a PURCHASE ORDER, online registration is NOT available. Please use our Registration by Mail or Fax option below
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