This event is closed. If you have any questions, please contact the planner directly.
The Dairy HACCP event scheduled for February 23-25, 2016 has been postponed.
A new date is forthcoming soon.
Please check back or you may email email@example.com
and be placed on an email list to receive a reminder
when the new date is available.
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.
Privacy and Legal Statements |
Penn State Hotlines | Copyright
Penn State University252 Food Science BuildingUniversity Park, PA 16802USA
Get Driving Directions
Cvent Online Event Registration Software | Copyright © 2000-2016 Cvent Inc. All rights reserved.