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Hazard Analysis and Critical Control Points (HACCP) Training

June 26 @ 8:00 am - June 27 @ 5:00 pm

$600

Purpose​

The Hazard Analysis and Critical Control Points (HACCP) workshop will help food manufacturers learn about the HACCP principles and have a hands on opportunity to apply this knowledge with oversight of instructors that are experts in this field.

This course is offered as a 2 day workshop.  Please contact Nathan Miller (Nathan.Miller@tennessee.edu; (865)974-7287) if you would like more information.

Who should attend

Personnel working with food manufacturers processing meat and poultry, especially those with food safety, quality assurance, or quality compliance roles.  Other food manufacturers not manufacturing​ these products will also benefit from this training that need a knowledge of HACCP.  

Curriculum

  • Role of HACCP in Food Manufacturing
  • HACCP Prerequisite Programs
  • Microbiological, Chemical and Physical Hazards
  • Conducting a Hazard Analysis
  • Determining Critical Control Points
  • Determining Critical Limits, Monitoring Methods, and Corrective Actions
  • Verification Procedures
  • Validation of the HACCP Pl

Upcoming Workshops

WorkshopDateLocation
Meat HACCP Workshop
Register
June 26-27, 2018University of Tennessee Visitor Center
2712 Neyland Drive
Knoxville, TN 37916

Details

Start:
June 26 @ 8:00 am
End:
June 27 @ 5:00 pm
Cost:
$600
Website:
http://foodscience.tennessee.edu/hazard-analysis-and-critical-control-points-haccp-training/

Venue

The University of Tennessee Visitor Center
2712 Neyland Drive
Knoxville, TN 37916 United States
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The flagship campus of the University of Tennessee System and partner in the Tennessee Transfer Pathway.

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