HACCP Plan Development for Food Processors

Event Date: 
Tuesday, March 26, 2019 to Thursday, March 28, 2019
Event Type: 
Non-NEHA Event
Event City: 
New Brunswick
Event State: 
New Jersey

Discover the basic concepts of HACCP and how to develop a plan for your company.

This three-day workshop will take you through the steps for writing and implementing an intelligent and effective HACCP (Hazard Analysis Critical Control Point) plan.

Working in small groups, you'll complete hands-on exercises covering how to:

  • Conduct a hazard analysis of your food process, including proper flow charting.
  • Determine the critical control points (CCPs) and understand the difference between a control point and a critical control point.
  • Establish critical limits for each control point.
  • Establish monitoring procedures and corrective actions.
  • Establish verification procedures to ensure your HACCP system is working and validation procedures to ensure your food products are safe.
  • Establish record keeping and documentation procedures.

Credits:

In addition to 2.1 Rutgers CEUs, this food safety training course has been approved for the following credits:

CERTIFIED FOOD SCIENTISTS:

This program qualifies for Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 17.75 CH for their participation in this program.

HEALTH OFFICERS AND REGISTERED ENVIRONMENTAL HEALTH SPECIALISTS:

Rutgers University, NJAES, Office of Continuing Professional Education has been approved by the New Jersey Department of Health as a provider of NJ Public Health Continuing Education Contact Hours (CEs).

Contact Name: 
Suzanne Hills
Organization: 
Rutgers University Continuing Professional Education
Phone: 
848-932-7234
Email: 
suzanne.hills@rutgers.edu