HACCP Workshops
May 25 - 28, 2010
Brian Nummer, Utah State University Extension
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.).
May 25th Schedule
- Introduction to HACCP and Food Safety
- Review of HACCP Prerequisites
- Product Description and Process Flow Chart
Lunch is provided
- The Relationship of HACCP, GMP, and Sanitation SOPs
- Overview of 7 HACCP Principles
- Hazard Analysis and Hands-on Session
May 26th Schedule
- Implementing HACCP
- Identify CCP's, Set Critical Limits, Monitor CCP's
- Hands-on Session
Lunch is provided
- Recordkeeping and Verification
- Hands-on Session
May 27th Schedule
- Group Discussion
- Break-Out groups (One-on-one HACCP Help)
- Meat and Poultry
- Dairy and Juice
- FDA Foods (Canned Foods, Deli's, etc.)
Registration Form
Click here to view or download a PDF version of the registration form.
For a brochure containing information regarding all 2010 Short Courses, Workshops, and Symposia, click here.