Introductory HACCP

 December 15 - 16, 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.

Topics covered:

  • Hazard Analysis
  • Identifying Critical Control Points
  • Establishing Critical Limits
  • Monitoring the Critical Control Points
  • Establishing Corrective Action
  • Record keeping
  • Verification

Accreditation
This workshop is accredited by the International HACCP Alliance.

Course Fee
The cost to attend is $600 per person by the registration deadline of December 1, 2014. This fee covers instruction, manual, lunch, and certificate. After the deadline, the registration cost is $650. 

Registration

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Location
Class sessions are held on The Ohio State University campus. Room location to be announced soon.

Sign In
Registration begins at 7:45 a.m. on Monday, December 15th 2014.

Cancelation Policy
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.  

Substitution Policy 
Substitutions are permitted, but please notify us as soon as possible so that materials can be properly identified.

On-Site
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 dean.840@osu.edu or (614) 292-7004.