HACCP Certification Program
Hazard Analysis Critical Control Point HACCP) is the most recognized method for effectively ensuring food safety, and is required by regulatory agencies. This course provides participants with an understanding of HACCP methods such as food safety plan development, recordkeeping, and verification skills needed to produce and sell safer food products.
This course will cover the following topics:
- Dates: Tuesday, March 27th & Wednesday, March 28th, 2012
- Time: 8:30am - 5:00pm
- Location: Fayette Co. Extension Office
- 1140 Red Mile Place
Lexington, KY 40504
- Contact: Angela Anandappa
- Telephone: 859-257-7272 ext. 286
Email: angela.anandappa@uky.edu - Website: www.uky.edu/fsic
- The 7 Principles of HACCP
- ACCP Plan Design
- Validation and Verification
- ampling Techniques
- HACCP Plan Implementation Strategies
Who Should Attend:
This is a two day program intended to provide the food manufacturer or food safety professional with a complete package of information and knowledge base to enable HACCP program design. This program covers the 7 principles of HACCP in depth and provides the opportunity to apply those principles by designing a specific HACCP plan. participants who successfully complete the course will be HACCP certified and registered with the International HACCP Alliance and the American Meat Institute (AMI).
This program is ideal for a range of food safety personnel, food managers and quality assurance staff, operators of restaruants, catering firms, retail operations and many others.