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Hazard Analysis and Critical Control Point (HACCP) Training

October 4 @ 8:00 am - October 5 @ 5:00 pm

$350.00

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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 Plan

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Details

Start:
October 4 @ 8:00 am
End:
October 5 @ 5:00 pm
Cost:
$350.00
Event Categories:
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Event Tags:
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Website:
https://secure.touchnet.com/C21610_ustores/web/product_detail.jsp?PRODUCTID=448

Organizer

UT Food Science Extension
Phone:
(865)974-7287
Email:
foodsci_ext@utk.edu
Website:
https://utfoodscience.com/extension/

Venue

Lane Agri-Park
315 John R. Rice Blvd.
Murfreesboro, TN 37129 United States
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