Events: Haccp Certificate Course 1

This course covers:

How to develop an effective HACCP plan, specific to your facility, that stands up to USDA, FDA, or DOH regulatory scrutiny
Overview & future of HACCP
Resources and methods to establish a realistic hazard analysis and assess the microbiological, chemical, and physical risks for your product
Critical control points, operational limits, corrections, and corrective actions; effective monitoring techniques
Verification, validation, and regulatory expectation
International HACCP Alliance curriculum as applied to your product(s) or technique(s)

Relevant details:

Cost: $975 per person (or save $200 by registering & paying before December 15). Register by replying to this email and by paying online here and entering "HACCP" in the invoice window.
Dates: Tuesday & Wednesday, January 23 & 24, 2018
Time: 8:45am - 5pm both days
Location: Breather, 853 Broadway, #1211-2... between 13th & 14th Streets (just south of Union Square), Manhattan, New York
Materials included with your registration: HACCP: A Systematic Approach to Food Safety (Barach, Hayman) (published by GMA); best practices handouts; template handouts; supporting documentation relevant to most plans
Food: coffee & breakfast in the morning, lunch in the afternoon
Class size: limited to 20 persons
Instructors: Austin Publicover and Vanessa Rimando
Prerequisites: general food safety & commercial kitchen knowledge is required

HACCP Certificate Course