Food Service Managers HACCP Training Course

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Date & Time

December 10 and 11, 2009
9:00am - 4:30pm

Description

Having a successful HACCP (Hazard Analysis Critical Control Point) plan in place gives you and your employees a comprehensive, easy-to-follow system to identify and prevent potential sources of food contamination. Whether your food preparation facility is in a school, business, hospital, corporate center or anywhere else, HACCP can help you keep your clients and customers safe.

HACCP is a systematic approach to the identification and assessment of risk severity and the control of the biological, chemical and physical hazards associated with a particular food production process or practice. With the proper HACCP training and the successful application of HACCP principles, you can identify, control and monitor microbiological hazards as part of your everyday practices with better results than any other food safety program currently in use.

Past Participants say…

“Found course to be very informative, interesting and will be helpful to me in my job responsibilities”

“Scientific reinforcement and real life examples pique interest and kept courses lively!”

This two-day course will train you in the concepts of a HACCP plan and give you the skills to develop a plan for your food preparation facility. Through presentations by food safety experts, examination of real world case studies and participation in group exercises, you will learn how to improve your food service processes and practices and prevent food borne disease outbreaks before they happen. Increase your knowledge and gain a practical understanding of the HACCP concepts. This course is designed for Food Service Managers, Directors, Registered Environmental Health Specialists (REHS), Food Program Specialists, Food Inspectors, and Regulatory agencies.

Topics to be presented:
● Introduction to food microbiology
● Food borne illnesses: characteristics and controls
● Controlling the growth and spread of harmful microorganisms
● Major hazards and critical control aspects
● Approaches to risk assessment
● Introduction to product flow analysis

Fees

Early Registration Fee (6/2/2009 - 11/24/2009)	Late Registration Fee (11/25/2009 - 12/10/2009)	Multiple Registrants (anytime)
$425.00	$455.00	$395.00

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

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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