$99 – $199

Hands-on Retail Foodservice and USDA HACCP

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Date and Time

Location

Location

Summit County Health Department

650 Round Valley Dr

Park City, UT 84060

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Refund Policy

Refund Policy

Refunds up to 7 days before event

Event description

Description

WELCOME

There are two key words here: HACCP and IMPLEMENTATION

The goal of this workshop is to review the principles of HACCP and see them applied and implemented in various retail and foodservice operations, e.g. ROP, fermentation, and canning jam, jelly or BBQ sauce. We also have participants who are under USDA HACCP for cook chill of meats. The workshop will be about 1/2 review and 1/2 hands-on HACCP.

Who should attend:

  • health department inspectors or similar desiring to better understand how HACCP is implemented and how a regulator might verifiy effective implementation.
  • Restuarant management and supervisors seeking to perform a special process requiring HACCP under the FDA model Food Code (ROP, acidifed foods, charcuterie, etc).
  • USDA regulated facilities that need staff trained in HACCP; e.g. school foodservices.

This is NOT a FSMA Preventive Controls workshop. A follow up workshop will be offered to cover Preventive Controls materials leading to the FSPCA PCQI certificate.

Agenda Day 1 |

8am - noon Risk-based HACCP review including Food Code requirements

1 pm - 3 pm HACCP Hands-on

Agenda Day 2 |

8 am - 10:30 am HACCP details: documentation, good retail practices, SOPs, etc

10:30 am - noon HACCP hands-on

1 pm - 3 pm Summary and review of details

Refund policy - refunds permitted up until 7 days before the event. Just return to this website and request a refund.

IMPORTANT: to keep fees low, please BYO snacks and drinks. Lunches will be on your own at noon-1 pm each day.

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Date and Time

Location

Summit County Health Department

650 Round Valley Dr

Park City, UT 84060

View Map

Refund Policy

Refunds up to 7 days before event

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