HACCP Training

Joseph Iwan is the instructor for Professional Food Safety Ltd which is an approved course provider for the International HACCP Alliance and SQF. Upon completion of the class, attendees will receive a certificate bearing the seal of the Alliance and be entered into their International Database of individuals who have attended a Certified Course.

Program Basic HACCP
- Introduction To HACCP Systems
- Food Safety And HACCP Systems
- Pre Requisite Programs
- Developing HACCP Plans
Biological, chemical and physical hazards
Initial steps in applying HACCP principles
- Hazard Analysis And Critical
Control Points (CCP's)
Hazard analysis/preventive measures
Critical control point identification
- Working Groups
Group Assignments
Hazard Analysis And Identification Of CCP's
- Reports Of The Working Group
- Critical Limits, Monitoring and Corrective Actions
Establish Critical Limits
Establishing Monitoring Procedures
Deviations
- Working Groups And Reports
- Verification And Record keeping
Verification
Record keeping
- Working Groups And Reports
- Managing/Implementing
Your HACCP Plan
Systems For Managing
Your HACCP Plan
Strategies For Implementing
Your HACCP Plan
- Working Groups And Reports
Regulatory Update
Summary / Q/A

2010 HACCP- New Jersey
Basic HACCP
New Jersey- September 13 and 14, 2010

Registration
Registration fee for San Fracisco - one course - $450
With Credit card-Online Registration (recommended)

With Check Payment, Click here to register with check

Place for Training:
The Holiday Inn-Cherry Hill
2175 Marlton Pike
Cherry Hilol, NJ 08002
Phone: 856-873-5029

Sign in time is 8:15AM and the class will start at 8:30AM.
The first day will end at approximately 4:30 pm.
The second day will start at 8:00 AM and will end
(depending participation) mid afternoon.

For additional information
E-mail: info@foodhaccp.com


Example of Certificate after course