July 9-10, 2014
This two-day workshop is an introduction to Hazard, Analysis and Critical Control Points (HACCP) designed for food safety professionals, quality assurance team members, regulatory agency officials, and academic instructors with a specialty in food processing operations.
- Hazard Analysis
- Identifying Critical Control Points
- Establishing Critical Limits
- Monitoring the Critical Control Points
- Establishing Corrective Action
- Record keeping
This workshop is accredited by the International HACCP Alliance.
The cost to attend is $600 per person by the registration deadline of June 25, 2014. This fee covers instruction, manual, lunch, and certificate. After the deadline, the registration cost is $650.
Class sessions are held at the Parker Food Science Building on The Ohio State University campus.
Registration begins at 7:45 a.m. on Wednesday, July 9th 2014.
Rooms are available at the Hilton Garden Inn Columbus-University Area for course participants. For reservations, please call 614-263-7200 to receive the discounted rate with the block code OSU.
Hilton Garden Inn Columbus - University Area
3232 Olentangy River Rd.
Columbus, OH 4320
Cancellations must be received seven days before the course date to receive a partial refund. There is a $50 cancelation fee.
In the event of a low attendee registration or weather emergency, the Food Industries Center will reschedule or cancel the course. If a course cancellation occurs, a refund will be given in the amount of the registration fee.
Substitutions are permitted, but please notify us as soon as possible so that materials can be properly identified.
The Wilbur A. Gould Food Industries Center offers customized sessions of the HACCP course for companies at their location. A minimum of 15 attendees is required for on-site presentations. To discuss this option, please contact Heather Dean at firstname.lastname@example.org or (614) 292-7004.