Sales Ended

Hazard Analysis & Critical Control Point (HACCP) Training Workshop for Food...

Event Information

Share this event

Date and Time

Location

Location

Napa Valley College

2277 Napa Vallejo Highway

Napa, CA 94558

View Map

Refund Policy

Refund Policy

Refunds up to 7 days before event

Event description

Description

In partnership with Superior Food Safety, Napa Valley College is hosting this timely and important workshop.

Starting on Monday, January 22nd and ending on Tuesday, January 23rd, participants in this two-day course will:

  • Develop their knowledge for the successful and effective implementation of a Hazard Analysis and Critical Control Point (HACCP) Plan in order to mitigate the risks associated with food safety incidents
  • Gain an understanding of how to identify, assess, analyze and control potential hazards in their retail or food service operation ensuring safe food handling
  • Gain a thorough understanding of the food flows in an establishment and learn to apply the HACCP process approach to identify the associated hazards and managerial controls for each grouping
  • Become compliant with State and Federal regulatory requirements

Course Fee Includes:

  • Course Materials
  • Certificate of Attendance
  • Lunch both days and morning/afternoon snack breaks.

Who Should Attend?

Do you require Hazard Analysis and Critical Control Point (HACCP) Training?
Owners, managers, chefs, sous chefs, servers, and employees of food service and retail businesses of all sizes may require it for their operations. We have attendees from the North Bay — Napa, Sonoma, Marin, Solano, San Francisco and beyond. Here are just some of the businesses who will benefit from HACCP planning:

  • Hotels, Inns, and Bed and Breakfast operations
  • Restaurants, Bakeries, Snack bars, and Food Truck Owners
  • Casinos, Bars, and Taverns
  • Community Fund Raisers, Food Banks, Church Kitchens, Commissaries, Health Care Facilities, School Cafeterias
  • Convenience Stores, Markets, Grocery Stores with specialized Departments (deli, in-store prepared foods, produce)
  • Meal services for home-bound persons,
  • Child and Adult Day Care facilities, Penal Institutions
  • Temporary outdoor events, Tour Operators (e.g Back-country guided trips for groups), Recreational Camps
  • Vending Machine Operators

HACCP Course Content Outline

  • Section 1 – HACCP Overview
  • Section 2 – History of HACCP and HACCP at Retail
  • Section 3 – Benefits of HACCP
  • Section 4 – HACCP at Retail and Its Relationship to Quality and Safety Programs
  • Section 5 – Responsibilities: Management, Quality Assurance, Operations, regulatory Agencies
  • Section 6 – Hazards. Biological, Chemical, and Physical
  • Section 7 – Pre-Requisite Programs
  • Section 8 – Implementing the HACCP Plan (12 Steps)
  • Section 9 – HACCP Group Exercises
  • Section 10 – Group Presentation
  • Q&A Session
Share with friends

Date and Time

Location

Napa Valley College

2277 Napa Vallejo Highway

Napa, CA 94558

View Map

Refund Policy

Refunds up to 7 days before event

Save This Event

Event Saved