Basics of HACCP

20140427-sous-vide-steak-guide-food-lab-12.jpg
20140427-sous-vide-steak-guide-food-lab-12.jpg

Basics of HACCP

750.00

May 29-30, 2018
Fargo, ND

Location and hospitality to come. 

Quantity:
Add To Cart

Basics of HACCP (Hazard Analysis Critical Control Point) 

Topics include Good Manufacturing Practices (GMPs), regulatory food safety, hazard analysis, monitoring, and verification activities. Also included will be tips on food safety leadership, building a safe food culture, and implementing food safety programs.

Upon completion, participants will receive a certificate from the International HACCP Alliance.