AN INTRODUCTORY COURSE FOR THE HAZARD ANALYSIS AND CRITICAL CONTROL POINTS SYSTEM Developing HACCP Plans WorkshopOffered both in May or AugustRegister
The Hazard Analysis and Critical Control Points (HACCP) system is the universal language of food safety management. This course will provide participants with knowledge and tools to develop and implement HACCP plans applicable to their industry. The course content follows the approved curriculum of the “International HACCP Alliance” and is a combination of lectures, videos, and hands-on activities over two full days.
DATES & TIMESWe are offering this two-day course in May or August Register
MAY 12-13, 2021
8:30 am to 5 pm both days
AUGUST 11-12, 2021
8:30 am to 5 pm both days
WHO SHOULD ATTEND?
QA/QC, sanitation, and production personnel in facilities that manufacture or process foods for human consumption;
Regulatory personnel tasked to evaluate HACCP plans and practices for the food industry; and
Any individual interested in learning about the application of HACCP principles to food processing.
BENEFITS OF ATTENDING:
Participants will gain an understanding of HACCP regulatory requirements (FDA and USDA-FSIS), HACCP plan development, and HACCP system implementation. The course has multiple opportunities for discussion and ample time allocated for questions, examples, and case studies. At the end of the course, participants will receive a “Certificate of Training” with the seal of the International HACCP Alliance.
Byron D. Chaves, PhD.
Assistant Professor and Food Safety Extension Specialist
Department of Food Science and Technology
University of Nebraska-Lincoln
(402) 472 2196
$400 per person. Active participants will receive a “Certificate of Training.”
The registration fee includes printed course materials, printed certificate with the seal of the International HACCP Alliance, morning and afternoon coffee breaks, and lunch on both days of the course.
On-site registrations cannot be accepted. Room and parking location will be provided upon registration.
To successfully complete the course and receive a certificate of training, participants must be present for the entire delivery and actively participate in the exercises. If a participant misses portions of the course, his/her/their certificate will not be issued.
Per UNL covid-19 mitigation and safety policies, all participants must wear face-covering over their mouth and nose while in all UNL buildings and adhere to safe physical distance guidelines. Visit https://covid19.unl.edu/ for updated information on UNL campus covid-19 health and safety information.
The University of Nebraska–Lincoln Extension educational programs abide with the nondiscrimination policies of the University of Nebraska–Lincoln and the United