This day and a half workshop has been developed by experts and covers the relevant aspects of food safety within the food production industry. The course is directed and instructed by experts in the Food HACCP field.  Instructors are accredited by the International HACCP Alliance.  The course meets USDA HACCP training requirements under federal and state meat inspection guidelines. The HACCP class involves classroom presentations and small-group work on developing HACCP plans.

Who Should Attend:
This workshop will be valuable to anyone starting up under HACCP, or to experienced processors who want a refresher course in HACCP basics.

• Managers
• QA/QC Personnel
• Supervisors
• HACCP auditors and Government regulators
• Food Industry Personnel

What Participants Receive:

• Lunch and refreshments
• HACCP course notebook
• Certificate of completion with the industry recognized International HACCP Alliance accreditation seal
• Copies of each group’s HACCP plan upon completion of the course
• Entry into HACCP Participant Registry

Course Details:
A 1 ½ day course that covers food safety, GMP’s, sanitation, and HACCP principles.  Participants develop a complete HACCP plan during the course.

Cost: $600 for the class and certification

Click here for Registration Form

This online course has been developed by experts and covers the relevant aspects of food safety within the food production industry. The course is designed and instructed by experts in the Food HACCP field.  Instructors are accredited by the International HACCP Alliance.  The course meets USDA HACCP training requirements under federal and state meat inspection guidelines.

Who Should Participate:
This online course will be valuable to anyone starting up under HACCP, or to experienced processors who want a refresher course in HACCP basics.  It is designed to allow you to work at your own pace.

• Managers
• QA/QC Personnel
• Supervisors
• HACCP auditors and Government regulators
• Food Industry Personnel

What Participants Receive:

• Online access
• Instructional training material
• Assignments
• Certificate of completion with the industry recognized International HACCP Alliance accreditation seal
• Entry into HACCP Participant Registry

Course Details:
This online course covers food safety, GMP’s, sanitation, and HACCP principles.  Participants work at their own pace, return assignments as instructed, and receive certification upon completion.

Cost: $700 for the class and certification

Click here for Registration Form

This online course has been developed by experts and covers the relevant aspects of food safety within the poultry industry.  It targets practices and principles for the shell egg, egg breaker and egg product industry.   The course is designed and instructed by experts in the Food HACCP field.  Instructors are accredited by the International HACCP Alliance.  The course meets USDA HACCP training requirements under federal and state meat inspection guidelines.

Who Should Participate:
This online course will be valuable to anyone in the poultry industry starting up under HACCP or to experienced processors who want a refresher course in HACCP basics.  It is designed to allow you to work at your own pace.

• Managers
• QA/QC Personnel
• Supervisors
• HACCP auditors and Government regulators
• Egg and egg product industry Personnel

What Participants Receive:

• Online access
• Instructional training material
• Access to instructors and resources through phone and email
• Directed activities
• Certificate of accreditation with the industry recognized International
  HACCP Alliance accreditation seal

Course Details:
This online course covers food safety, GMP’s, sanitation, and HACCP principles specific to shell eggs and egg breakers.  Participants work at their own pace, return assignments as instructed, and receive certification upon completion.

Cost:   $650 for the class and certification

Click here for Registration Form

ServSafe is a 16-hour (2 day) Food Certification Course, which teaches cost-effective food safety practices for your operation. The curriculum was designed by the Educational Foundation of the National Restaurant Association. The text, ServSafe Essentials, is part of the Foundation’s food safety program. Participants take a one-hour certification exam developed by The Educational Foundation

Course Dates and Locations for 2008

Who Should Attend:
This course will be valuable to anyone who handles or prepares food.

• Managers of foodservice operations for hotels, restaurants, schools, clubs, daycares, nursing homes, and other food   handling establishments
• Food and beverage managers
• Catering managers
• Chefs

Topics Covered:

• Providing safe food
• Food safety hazards
• The safe handler
• Adapting HACCP principles
• Purchasing and receiving foods
• Storing food safety
• Keeping food safe during prep and service
• Cleaning and sanitizing
• Developing an Integrated Pest Management Plans

Course Details:
A 2 day, 16 hour, course. Exam is given the afternoon of the second day.
Cost:   $200 for the class and exam
$40 for retests

Click here for Registration Form