October 11, 12, 13, and 14 11:00 a.m. to 3:00 p.m.

HACCP for Food Manufacturers – VIRTUAL

baker baking bread

Photo by Chris Montgomery on Unsplash


Submissions for this form are closed.

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 and videos over four days.

This HACCP course is designed for those employees who are employed by qualified food manufacturers. 
Recognizing that Food Safety is a priority for our supply chain,
the cost to attend the class is covered by a Federal grant through NIST MEP.


You must use a tablet-sized screen or larger to participate; smartphone screens are not large enough. Please arrange to have the best internet connection possible, since this is an interactive course. Bandwidth sufficient to support both the presentation (video feed to you) and your camera (video feed from you) is important. Taking this course in a quiet room free of distraction is critical to maximize your learning and avoid distractions. 

DEADLINE FOR REGISTRATION: Friday, October 8 by 12 pm (noon) Central.