Basics of HACCP

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

Basics of HACCP

550.00

May 29-30, 2018
Fargo/Moorhead

Courtyard By Marriott
1080 28th Ave S, Moorhead, MN 56560

A block of rooms has been reserved. Rate $109/night. Call 218-284-1000 and mention Dakota Global for the room block.

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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.