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OE: HACCP (Hazard Analysis and Critical Control Points)

May 14, 2019 @ 8:30 am

Participants will learn about the background of HACCP as a food safety system and how it can be practically applied The course covers the 5 preliminary steps and 7 HACCP principles are required by the codex alimentarius This is hands-on training which will guide you through the steps to develop and implement a science based HACCP Program for your facility In addition best practices and examples will be presented and participants can apply the freshly gained knowledge during practical exercises which show how to apply the HACCP principles and achieve compliance to the requirements

Details

Date:
May 14, 2019
Time:
8:30 am

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