Introduction to Hazard Analysis and Critical Control Points (HACCP)

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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 omar.oyarzabal@uvm.edu, or 802-651-0054, ext. 503, before registering.

Price: $400.00
Buy 2 or more for $350.00 each
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