Introductory HACCP

For 2019 course information, please visit: www.go.osu.edu/haccp19

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 July 11. This fee covers instruction, manual, lunch, and certificate. After July 11, the registration cost is $650.

Receive a $200 discount when you register for the FSPCA-Preventive Controls for Human Food Training (July 25 - 27) and HACCP training together. More information here: go.osu.edu/fspca

Location
TBD (Columbus, OH)

Accommodations
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.

Cancellation Policy
Cancellations must be received before July 16 to receive a partial refund. There is a $50 cancellation fee. No refunds will be given for cancellations after July 16 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.