Conducting a Hazard Analysis and Starting A HACCP Plan — January 31, 2019 Honolulu, HI
January 31 @ 8:00 am - 3:00 pmUSD350
It is routine among those in the food industry around the world, including farmers, manufacturers, processors, and food service, to use a working food safety plan to demonstrate their commitment to a high level of consumer protection by delivering safe foods. Although the food safety plan that is required of food facilities that are registered with the FDA and distribute their products in the U.S. is the FSMA food safety plan, there are standards and schemes that specifically look for a HACCP plan. For example, if your audits are GFSI-based, you are currently required to have a HACCP plan.
This one-day course guides you on how to conduct a hazard analysis of one of your products. How successful you are in meeting your objectives for this course will depend on your degree of preparation for the class. If you fulfilled all the course requirements stated in the brochure, you will be prepared for the class and you might even be able to complete your HACCP plan. Please remember that there will be other participants in the class (perhaps your competitor) and the instructor would want to help everyone privately.
The intended audience includes those working in the food industry who want to develop a food safety plan, such as farmers, retailers, wholesalers, supervisors, mid-level managers, technical and non-technical personnel, quality professionals, production personnel, marketing professionals, sales persons, and those in the export/import business.
Online registration is below. Payment is not online and may be completed by emailing email@example.com or calling an assistant at 808 956 8588. You may also access the brochure through the course announcement on the right hand margin under Upcoming Events.