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Hazard Analysis and Risk-based Preventive Controls for Human Food
June 14, 2017 @ 8:00 am - June 16, 2017 @ 5:00 pm$700
INCENTIVES from the Chamber of Commerce Hawaii and the Hawaii Food Manufacturers Association’s Community-Based Organization Grant–
FOR THIS JUNE 14-16, 2017 COURSE ONLY!
(1) Hawaii Food Manufacturers Association (HFMA) members who register and complete all course requirements will receive a reimbursement of $250 from the Community-Based Organization (CBO) grant awarded to HFMA, plus $100 from the Chamber of Commerce HI (COCH), or a total reimbursement of $350 per registration. This is limited to 20 HFMA registrants.
(2) COCH members who are not HFMA members will receive a reimbursement of $150 per registration.
(3) Non-HFMA and non-COCH members will receive a reimbursement of $100 per registration.
Reimbursements to the participants will be given only after successful completion of the course and will be administered by HFMA and COCH.
Successful completion of this course results in Preventive Controls Qualified Individuals. Another course, The Principles of Food Hygiene and Food Safety, will immediately follow and the successful completion of which results in Qualified Individuals.
Registration, payment of registration fee, and schedule are described in the brochure below.
For questions about course management, requirements, and content, please contact
Dr. Aurora A. Saulo at firstname.lastname@example.org or +1 808 226 1950.