January, 2020 Tuesday
Introduction to Food Safety & HACCP Workshop
University of Idaho Food Technology Center,
Caldwell, 1902 E Chicago St
Date: January 14, 2020
Location: University of Idaho Food Technology Center
Price: $395/person or $355 for 2 or more registrants per company
Early Bird pricing through 12/14-$40 off
This is a one-day overview course designed for line workers, QC personnel, sanitation professionals, supervisors, and other employees of food processing operations.
Participants will spend part of the day learning about food safety prerequisite programs, which are used to ensure food products are free from nonhazardous objectionable contaminants. The course will focus on good manufacturing practices that are required by state and federal food regulators.
The course will also focus on HACCP, or Hazard Analysis Critical Control Points, a system designed to prevent significant health-threatening food hazards. Participants will learn about preliminary tasks, key principles, and implementing a HACCP Plan. Learning will be enhanced through the use of interactive team exercises.
The course fee will include a course manual, refreshments, continental breakfast, lunch, and a certificate of completion.