Introductory HACCP (Cancelled)

Introductory HACCP

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 course has been accredited by the International HACCP Alliance, and is taught by instructors who have Alliance accreditation as lead instructors. You will receive guidance on building and strengthening existing HACCP programs, developing a hazard analysis, and the importance of integrating a food safety program into your total plant and company quality programs.

Course Fee
The cost to attend is $600 per person by the registration deadline of May 25. This fee covers instruction, manual, lunch, and certificate. After May 25, the registration cost is $650.

Receive a $200 discount when you register for the FSPCA-Preventive Controls for Human Food Training and HACCP training together. More information here: go.osu.edu/fspcaJune

AccomodationsLocation
Hampton Inn & Suites Columbus/University Area
3160 Olentangy River Rd, Columbus, OH 43202

The training requires full participation / attendance in order to pass the course. Due to this requirement and tight schedule, we recommend that attendees plan to stay at the hotel where the course is held. A block of rooms is available at the Hampton Inn & Suites Columbus/University Area for a discounted rate of $119 per night. For reservations, follow this link and use the group code SMERF: http://go.osu.edu/fspca_hotel. Reservations must be made by May 20 to receive the discounted rate. After May 20, please contact Jenna Lautenschlager directly at 614-268-8700 to make your reservation using this code for the group discount.

Cancellation Policy
Cancellations must be received before June 1 to receive a partial refund. There is a $50 cancellation fee. No refunds will be given for cancellations after June 1 or for no-shows.

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.