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 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.
The cost to attend is $600 per person by the registration deadline of March 28. This fee covers instruction, manual, lunch, and certificate. After March 28, the registration cost is $650.
Receive a $200 discount when you register for the FSPCA-Preventive Controls for Human Food Training (April 11 - 13) and HACCP training together. More information here: go.osu.edu/fspca
TBD (Columbus, OH)
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 soon.
Cancellations must be received before April 2 to receive a partial refund. There is a $50 cancellation fee. No refunds will be given for cancellations after April 2 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.
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.