$50

Hands-on Retail Foodservice HACCP

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Location

Location

Weber-Morgan Health Department

477 23rd Street

2nd Floor Auditorium

Ogden, UT 84401

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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. The workshop will be about 1/3rd review and 2/3rds hands-on HACCP.

Who should attend: any health department inspector or similar desiring to better understand how HACCP is implemented and how a regulator might verifiy effective implementation.

Agenda Day 1 |

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

1 pm - 3 pm ROP HACCP Hands-on

Agenda Day 2 |

8 am - 10:30 am Fermented vegetable HACCP hands-on

10:30 am - noon Canning acid or acidifed foods HACCP hands-on

1 pm - 3 pm HACCP details: documentation, good retail practices, SOPs, etc

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

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Date and Time

Location

Weber-Morgan Health Department

477 23rd Street

2nd Floor Auditorium

Ogden, UT 84401

View Map

Refund Policy

Refunds up to 7 days before event

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