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HACCP Plan Development for Food Processors
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|Synopsis:||Discover the basic concepts of the Hazard Analysis Critical Control Point (HACCP) system and learn what it takes to develop a thorough plan to better support you and your company.|
|Start Time:||Wednesday, October 2, 2013 9:00 AM|
|End Time:||Friday, October 4, 2013 4:30 PM|
|Location:||New Brunswick Campus Wide|
|Address:||No Street Address|
|City, State, Country:||New Brunswick, NJ US|
|Sponsor:||Rutgers Office of Continuing Professional Education|
|Contact Name:||Dalynn Knigge|
|Contact Phone:||(732) 932-9271 ext. 622|
Our hands-on, three-day workshop will take you through the steps and teach you how to create and implement a successful HACCP program. By implementing a successful plan, your facility can avoid the costs and liability associated with food contamination. HACCP principles help your employees understand the reasons behind your food safety controls, making it easier for them to do their job. It also leads to faster, more thorough product inspections, helping your facility earn a reputation for effective food safety.
This workshop meets the educational requirements cited in both the FDA regulation requiring HACCP for sea foods (21CFR123) and the USDA rule on Pathogen Reduction and HACCP (9CFR304 et al.). The HACCP strategies presented include those proposed by the National Advisory Committee on Microbiological Criteria for Foods.
Course Director Donna Schaffner has been certified as lead instructor with the International HACCP Alliance (IHA), and participants who successfully complete this program will receive a certificate affixed with the IHA seal.
|Target Audience:||General Public|