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
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2010
HACCP- Yuma, AZ
Basic
HACCP
Yuman, AZ - October 11 and 12, 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 : Holiday Inn
1901 East 18th St.
Yuma, AZ 85365
TEL) 928-782-9300
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.
Additional Information
E-mail: info@foodhaccp.com
Example of Certificate
after course
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