Wed.-Thurs., Feb. 7-8, 2024 | 8 a.m. – 5 p.m.
Hazard Analysis and Critical Control Point (HACCP) is a practical, systematic management tool designed to ensure food and product safety. It involves identifying biological, chemical and physical hazards and demonstrates where resources should be targeted to reduce the risk of selling an unsafe product.
This course is a combination of lecture and classroom exercises and is accredited by the International HACCP Alliance and meets Global Food Safety Initiative requirements.
This course is designed for food safety professionals, quality assurance team members, production supervisors, production lead and is appropriate for anyone looking to gain a working knowledge of HACCP.
- Hazard Analysis
- Identifying Critical Control Points
- Establishing Critical Limits
- Monitoring the Critical Control Points
- Establishing Corrective Action
- Record keeping
During this course, you will gain a working knowledge of HACCP and write an actual HACCP plan for a fictitious product or process.
All participants who complete the course will receive a certificate. Those who successfully pass the exam will receive their certificate bearing a seal from the International HACCP Alliance. Those who do not pass the exam will receive a certificate of participation.
No refund if seven (7) days prior; $50 cancellation fee eight (8) days or more before start of workshop. Substitutions are accepted at any time.
Northwest Ohio Cooperative Kitchen (NOCK)
13737 Middleton Pike
Bowling Green, OH 43402
Member Rate – $425
Non-Member Rate – $500
Receive a $50 discount when registering multiple individuals from the same company at same time.