HACCP Training Courses
Food, Restaurants, Hotels and Hospitality
Training
Provided by Rutgers Continuing Professional Wetland Delineation and Wetland Education Courses
Having a successful HACCP (Hazard Analysis Critical Control Point) plan in place gives you and your employees a comprehensive, easy-to-follow system to identify and prevent potential sources of food contamination. Whether your food preparation facility is in a school, business, hospital, corporate center or anywhere else, HACCP can help you keep your clients and customers safe.
Rutgers offers Basic Concept and Food Service HACCP training.
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HACCP Training Courses
HACCP Basic Concept:
Before the US Department of Agriculture implemented the Hazard Analysis Critical Control Point (HACCP) program, inspections of food processing plants were based only on what inspectors could see, smell, and touch. These methods were fine for detecting noticeably spoiled or contaminated food products, but could not reveal potentially deadly or hazardous microbial pathogens. It is now the law that food processors have HACCP certified personnel on-site at all times when production or packaging is occurring.
The HACCP system provides a systematic approach for identifying and monitoring possible sources of microbiological, chemical and physical contamination throughout the entire food production process. What s more, a study published in the Agricultural Economic Report found that HACCP can actually have a positive effect on the economy, by reducing the costs associated with food borne illnesses. Financial rewards are just one of the many advantages of implementing an effective HACCP program in your food processing operation.
Consider some of the other benefits of using the HACCP program:
1. Ensure that your employees have a clear understanding of the rationale for your food safety controls
2. Proactively address potential food safety problems before they occur
3. Monitor food safety continuously and in real time, instead of relying on random "spot checks" or employee reports
4. Protect your customers' health-and your company's reputation
Start enjoying all the benefits of this well-established and effective system by registering for our three-day, hands-on HAACP workshop. You will learn step-by-step how to implement a successful HACCP program through small hands-on groups avoid the costs and liability associated with food contamination.
This workshop meets the educational requirements cited in both the FDA regulation requiring HACCP for sea foods (21CFR123) and the USDA rule on Pathogen Reduction and HACCP (9CFR304 et al.). The HACCP strategies presented include those proposed by the National Advisory Committee on Microbiological Criteria for Foods.
Food Service HACCP:
This two-day course will train you in the concepts of a HACCP plan and give you the skills to develop a plan for your food preparation facility. Through presentations by food safety experts, examination of real world case studies and participation in group exercises, you will learn how to improve your food service processes and practices and prevent food borne disease outbreaks before they happen. Increase your knowledge and gain a practical understanding of the HACCP concepts. This course is designed for Food Service Managers, Directors, Registered Environmental Health Specialists (REHS), Food Program Specialists, Food Inspectors, and Regulatory agencies.
Before the US Department of Agriculture implemented the Hazard Analysis Critical Control Point (HACCP) program, inspections of food processing plants were based only on what inspectors could see, smell, and touch. These methods were fine for detecting noticeably spoiled or contaminated food products, but could not reveal potentially deadly or hazardous microbial pathogens. It is now the law that food processors have HACCP certified personnel on-site at all times when production or packaging is occurring.
The HACCP system provides a systematic approach for identifying and monitoring possible sources of microbiological, chemical and physical contamination throughout the entire food production process. What s more, a study published in the Agricultural Economic Report found that HACCP can actually have a positive effect on the economy, by reducing the costs associated with food borne illnesses. Financial rewards are just one of the many advantages of implementing an effective HACCP program in your food processing operation.
Consider some of the other benefits of using the HACCP program:
1. Ensure that your employees have a clear understanding of the rationale for your food safety controls
2. Proactively address potential food safety problems before they occur
3. Monitor food safety continuously and in real time, instead of relying on random "spot checks" or employee reports
4. Protect your customers' health-and your company's reputation
Start enjoying all the benefits of this well-established and effective system by registering for our three-day, hands-on HAACP workshop. You will learn step-by-step how to implement a successful HACCP program through small hands-on groups avoid the costs and liability associated with food contamination.
This workshop meets the educational requirements cited in both the FDA regulation requiring HACCP for sea foods (21CFR123) and the USDA rule on Pathogen Reduction and HACCP (9CFR304 et al.). The HACCP strategies presented include those proposed by the National Advisory Committee on Microbiological Criteria for Foods.
Food Service HACCP:
This two-day course will train you in the concepts of a HACCP plan and give you the skills to develop a plan for your food preparation facility. Through presentations by food safety experts, examination of real world case studies and participation in group exercises, you will learn how to improve your food service processes and practices and prevent food borne disease outbreaks before they happen. Increase your knowledge and gain a practical understanding of the HACCP concepts. This course is designed for Food Service Managers, Directors, Registered Environmental Health Specialists (REHS), Food Program Specialists, Food Inspectors, and Regulatory agencies.
About The Training Provider: Rutgers Continuing Professional Wetland Delineation and Wetland Education Courses
Rutgers Continuing Professional Wetland Delineation and Wetland Education Courses - Wetland Delineation and other Wetland Education training. Also Soils and Hydrology.
