Fundamentals of HACCP
252 Food Science Building
University Park, PA 16802
Fundamentals of HACCP is a 2-day basic course in HACCP (Hazard Analysis Critical Control Point) taught by certified instructors with extensive experience in food safety training. Particular emphasis is on FDA regulated food products including fresh-cut fruits and vegetables (and mushrooms), juice and cider, baked goods, confections, snack foods, and egg and dairy products. This course is certified through International HACCP Alliance. This course incorporates regulations as currently proposed through FSMA (Food Safety Modernization Act).
Who Should Attend?
An understanding of the fundamentals of HACCP is essential for all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and retail merchandising. Plant management, HACCP coordinators, quality assurance/control personnel, sanitation and supervisors and operators employed by food establishments will find value in this course. Government regulators, educators, and other food safety professionals who are looking to increase their knowledge of HACCP may also wish to attend.