Basics of HACCP

HACCP training is required by USDA-FSIS for it's inspected facilities and many food manufacturers and wholesalers require their suppliers and vendors to have a working and audited HACCP plan.

Basics of HACCP is a two-day course. 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.