Introduction to Hazard Analysis Critical Control Point (HACCP) is a half-day course when held in conjunction with the FSPCA Preventive Controls for Human Foods course, which will provide the tools to complete the requirements for HACCP training. The class is designed for individuals with little or no HACCP experience. At the completion of the course, students will understand HACCP principles, identify the resources needed to develop, implement and maintain a HACCP plan, understand and identify process step hazard assessment and understand and identify steps required to determine critical control points. The course is accredited through the International HACCP Alliance.
Day 1: Monday, May 20, 2019 Day 2: Tuesday, May 21, 2019 Day 3: Wednesday, May 22, 2019
Time: 9 AM - 4 PM
Location: NMC's Aero Park Campus, Parsons-Stulen Building2600 Aero Park Drive, Traverse City, 49686Cost: $995 per person