The audience for this course is: food manufacturers and food handlers that need a certification on Hazard Analysis and Critical Control Points (HACCP) systems.
By taking this course, students will learn: HACCP principles, current food safety regulations in the US, the importance of prerequisite programs and how to design, build and implement a HACCP plan that meets state and federal regulatory requirements. In addition, several auditing schemes within the Global Food Safety Initiative, such as SQF, require food facilities to develop and implement a HACCP plan. Upon completion of this class, participants will receive a certificate with the International HACCP Alliance seal.
For more information, or if requiring a disability-related accommodation to participate, please contact Omar Oyarzabal, UVM Extension Food Safety Specialist, at email@example.com, or 802-651-0054, ext. 503, before registering.