A HACCP (Hazard Analysis and Critical Control Point) system is a preventative system that puts measures into place in food production operations to prevent, reduce, eliminate, or control hazards that could harm your consumer before they occur.
This 2 day workshop will assist participants in learning how to analyze, develop, implement and maintain effective Prerequisite Programs and HACCP plans into their operations.
All training components of the course are in compliance with the Canadian Food Inspection Agency’s HACCP Curriculum Guidelines for training professionals. Each participant successfully finishing the course will receive a certificate of completion Accredited with seal from International HACCP Alliance