Food Safety – Manager HACCP (Hazard Analysis and Critical Control Point)

3/23, 3/24, 3/30, 3/31

Participants will learn how to identify critical control points and define critical limits. In addition, the HACCP training teaches participants how to identify hazards associated with raw materials, develop process steps, and assign controls. These skills will allow participants to prevent and reduce the occurrences of food safety hazards within their manufacturing facilities. This training is delivered on-site or at NJMEP’s training facility and is intended for all employees, including HACCP team members, management teams, corporate executives, or anyone whose jub function will impact the facility HACCP Plan. This training is intended for ensuring the safe preparation of food, packing, and holding of food products for human consumption in the United States. HACCP is a system comprised of food safety, food defense, prerequisite programs, and the seven principles of HACCP that are applied to a written food safety program. This course provides participants with the knowledge to develop and write a food service or retail HACCP plan.