HACCP Training

Hazard Analysis and Critical Control Points, or HACCP, is a systematic preventive approach to food safety that involves identifying potential problems throughout the processing of a food product, and monitoring safety practices to avoid contamination to the food product. HACCP systems are designed to prevent the occurrence of potential food safety problems. In addition, HACCP systems involve planning for recalls in situations where the monitoring reveals that a safety practice has not been followed.

Below are HACCP Training opportunities and programs:

School for Organic Processing Entrepreneurs: Food safety regulations, Sanitation, and HACCP Feb. 4, 2014 (Madison, WI)

NSF HACCP Training for Processors Mar. 12-13, 2014 (Milwaukee, WI)

NSF Advanced HACCP Verification and Validation Mar. 14, 2014 (Milwaukee, WI)

NSF HACCP Training for Processors Apr. 1-2, 2014 (Chicago, IL)

NSF HACCP Training for Agriculture Apr. 1-2, 2014 (Minneapolis, MN)

HACCP Short Course Apr. 17-19, 2014 (Ames, IA)

NSF HACCP Training for Processors May 6-7, 2014 (Minneapolis, MN)

NSF HACCP Training for Processors May 14-15, 2014 (Madison, WI)

NSF Advanced HACCP Verification and Validation May 16, 2014 (Madison, WI)

 


 

For further reading:

FDA HACCP Guidelines

Wikipedia article [interesting historical background]

 

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