This course covers the basics of developing a Hazard Analysis and Critical Control Point (HACCP) System for dairy processors. Course topics include the development of the required prerequisite programs, GMPs and SSOPs, conducting a hazard analysis, identifying critical control points, monitoring procedures, establishment of critical limits and corrective actions, and verification and record keeping procedures. These concepts will be practiced during breakout sessions when participants will prepare a HACCP Plan. Processors producing similar types of dairy foods will be grouped together for the breakout sessions. This program meets the requirements of the NCIMS HACCP Core Curriculum, developed and supported by the NCIMS HACCP Implementation Committee. Requirements for Preventive Controls Food Safety Plans as required by the Food Safety Modernization Act will be discussed. Who Should Attend? HACCP coordinators, plant management, quality assurance/control personnel, sanitation supervisors, line operators, artisan and farmstead processors, regulatory personnel, educators and other dairy professionals looking to increase their knowledge of HACCP and preventive controls.
Tuesday, February 25, 2014 - Thursday, February 27, 2014 8:30 AM - 12:30 PMEastern Time Zone
Penn State University252 Food Science BuildingUniversity Park, Pennsylvania 16802
Penn State Department of Food Science
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