The audience for this course is: Food manufacturers and federal and state inspectors that have training in HACCP, are HACCP certified and have experience in developing and implementing HACCP plans.
By taking this course, students will learn: Verification and validation activities of food safety plans. In this class, participants will review the differences between verification and validation; will identify the regulatory requirements for verification and validation; and will learn the components of Critical Control Point verification, HACCP system verification, HACCP plan validation, and prerequisite program verification.
Registration deadline: The registration or this class will close on Monday, June 25, 5 PM EDT USA
For more information, or if requiring a disability-related accommodation to participate, please contact Omar Oyarzabal, UVM Extension Food Safety Specialist, at firstname.lastname@example.org, or 802-651-0054, ext. 503, before registering.