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 $495 per person by the registration deadline of October 11. This fee covers instruction, manual, lunch, and certificate. After October 11, the registration cost is $545.

Receive a $100 discount when you register for the FSPCA-Preventive Controls for Human Food Training (November 9-11) and HACCP training together. More information here: go.osu.edu/fspca

*Participants must attend all course sections to receive certification. Do not make travel arrangements until you receive a confirmation email from osufic@osu.edu.

Click Here to Register: https://go.osu.edu/haccpreg

Location
Columbus, Ohio (venue TBD)

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 October 11 to receive a partial refund. There is a $50 cancellation fee. No refunds will be given for cancellations after October 11 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.

COVID-19 Safety Measures  
The university's Safe and Healthy Buckeyes guidelines will be followed. For the latest information, please visit: https://safeandhealthy.osu.edu/campus-visitors 

Individuals who test positive or experience symptoms of COVID-19 cannot attend the course and will be provided a full refund.