San Francisco, California
London, United Kingdom
This Interntional HACCP Alliance approved workshop focuses on Dairy and Beverages, but will also discuss other commodities as needed for the breadth of our participants.
Want to register or ask a question using a human? email or call Kim: firstname.lastname@example.org. (435) 797-2106
Hazard Analysis Critical Control Points (HACCP) is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention, rather than fnished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product.
HACCP is an internationally recognized food safety system. This course curriculum will provide online and hands-on training to develop and implement a HACCP system. The course will feature a general review of HACCP and then break-out into groups: meat /poultry HACCP, dairy/juice HACCP, and FDA foods HACCP (e.g. acidified foods, delis, etc.). Course fee includes 2 lunches, course, and online or printed materials.
- Introduction, History of HACCP, and Why Use HACCP?
- Understanding Hazards
- Prerequisite Programs
- 5 Preliminary Steps to HACCP
- Hazard Analysis
- Critical Control Points
- Critical Limits
- Hazard Analysis and CCP
- Corrective Actions
- Critical Limits and Monitoring
- HACCP Implementation
Certification: Provided by Utah State University Extension Food Safety Program (approved by the International HACCP alliance - sticker provided).
Dr. Brian Nummer is the Extension Food Safety Specialist and an Associate Professor in the Department of Nutrition, Dietetics & Food Sciences at Utah State University. His specialty is retail and foodservice food safety. Working in retail and foodservice has provided him exposure to many food commodities. He directs a food safety manager certification program and has an active outreach-based research program, including serving as Director of the Retail Foodservice Food Safety Consortium. Dr. Nummer serves as a western U.S. food process authority and HACCP coordinator for the state of Utah. He has authored over 40 publications, including peer-reviewed publications, book chapters, abstracts, fact sheets and newsletter articles. Dr. Nummer served as program Chair for the Conference for Food Protection (2008-2010) and is active in the Institute for Food Technologists, Association of Food and Drug Officials, and International Association for Food Protection. Dr. Nummer received his PhD from Clemson University and has worked at the U.S. EPA, University of Georgia, and Tennessee Tech University.
Refunds are avaialble up to 14 days before any event.