In this two-day course you will learn how to build a food safety system using the seven principles of HACCP (Hazard Analysis and Critical Control Points). The training program is centered around dairy and juice HACCP following the guidelines of the Pasteurized Milk Ordinance voluntary HACCP and FDA HACCP for 100% juice products. The 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 $595 per person by the registration deadline of two weeks before the course. A discount of $45 per person is offered for groups of two or more. This fee covers instruction, manual, lunch, and certificate. After the deadline, the registration cost is $645.
Class sessions are held in room 110 of the 4-H Center on The Ohio State University campus (2201 Fred Taylor Drive . Columbus, OH 43210).
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.
Substitutions are permitted, but please notify us as soon as possible so that materials can be properly identified.