HACCP Certification Course
OVERVIEW:
The
program is designed and presented by the Food Systems Innovation Center by faculty from the College of Agriculture, Food & Environment at the University of Kentucky specializing in the areas of Food Safety, Food Processing, Meat
Science and Sanitation.
Program
attendees will walk away with knowledge of chemical, physical and biological
hazards, regulatory requirements and methods for practical development of a
HACCP plan in their own operation.
WHO SHOULD ATTEND:
This
is a two day program intended to provide the food manufacturer or food safety managers
with a complete package of information and knowledge base to enable HACCP plan
design or work with an existing HACCP program. This program covers the
principles of HACCP in depth while applying them to the design of a specific
HACCP plan. Participants who successfully complete the course will be HACCP
certified and registered with the
International HACCP Alliance.
This program is ideal for food manufacturers in small
production operations, restaurants, catering, farmer’s market operators, restaurant
operators, farm markets and many others.
http://www.uky.edu/fsic/trainings.php
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haccp certification
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