Posts Tagged ‘HACCP’
This course is geared towards those who are interested in creating a product that would be USDA or FDA inspected and thus need to be compliant with the written food safety guidelines those entities require (or will require in the case of the FDA). This one day course will cover how to analyze food safety risks and food safety hazards. Participants will learn about HACCP plans v. risk based plans and how to use the best of both to create a culture of food safety. The course costs $125 during pre-registration (up to 5 days before course date) and $145 at the door.
The course will take place on Wednesday April 24 from 9-5 at the Androscoggin Chamber of Commerce on 415 Lisbon St., in Lewiston. Registration and payment information is available at www.dirigoqualitymeats.com
The Vermont Cheese Council will hold a two day Hazard Analysis Critical Control Point (HACCP) training for cheesemakers and cheesemaking operations.
Dates: Wednesdays, October 6 and 13, 2010
Location: Provisions International, 42 North Main Street in White River Junction
Cost: $100 ($50/day)
To register: email Rachel Fritz Schaal or call 866.261.8595
Develop a HACCP plan from milk though packaged cheese
Conduct a hazard analysis
Identify Critical Control Points (CCPs) and set critical limits
Monitor CCPs and establish appropriate corrective actions
Validate your CCPs and verify your HACCP plan
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