Date:
Tuesday, May 21, 2024
Time:
8:30 a.m. – 5 p.m.
Location:
Online
Speaker:
Mellonie O’Neill
Description:
This two and a half day online workshop will take you through the steps for writing and implementing an intelligent and effective HACCP (Hazard Analysis Critical Control Point) plan. Because you learn HACCP planning best by doing it, you will actually write a sample plan in class! Working in small groups, you’ll complete hands-on exercises covering how to:
> Conduct a hazard analysis of your food process, including proper flow charting.
> Determine the critical control points (CCPs) and understand the difference between a control point and a critical control point.
> Establish critical limits for each control point.
> Establish monitoring procedures and corrective actions.
> Establish verification procedures to ensure your HACCP system is working and validation procedures to ensure your food products are safe.
> Establish recordkeeping and documentation procedures.
Cost:
See course webpage for details.
Sponsor(s):
Rutgers NJAES Office of Continuing Professional Education
Contact:
Suzanne Hills, 848-932-7234