BID-818 — Haccp
This two and a half day course covers information that management personnel need in order to write Hazard Analysis Critical Control Point (HACCP) plans or to conduct the annual re-assessment and re-validation of their company's pre-existing HACCP plans. Basic information needed for conducting a hazard analysis will be discussed along with recommendations on how to differentiate between Control Points and Critical Control Points, how to choose Critical Limits, set up monitoring programs and implement corrective actions when deviations occur. Documentation for all aspects of the HACCP program, along with monitoring and pre- Culinary requisite activities, and the required records review procedures will be covered in this course. Participants receive a copy of the referenced textbook and handouts, and complete a written exam at the end of the course. Those satisfactorily completing the HACCP Exam receive HACCP Certification.