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Hazard Analysis and Critical Control Point (HACCP) Training
October 4 @ 8:00 am - October 5 @ 5:00 pm$350.00
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.
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
Validation of the HACCP Plan