Preventive Controls for Human Foods Certification Workshop

Class starts at 8:30 am each day.

Day 1

Chapter 1: Introduction to Course
Chapter 2: Food Safety Plan Overview
Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs
Chapter 4: Biological Food Safety Hazards
Chapter 5: Chemical, Physical, and Economically Motivated Food Safety Hazards
Chapter 6: Preliminary Steps in Developing a Food Safety Plan

Day 2

Chapter 7: Hazard Analysis and Preventive Controls Determination
Chapter 8: Process Preventive Controls
Chapter 9: Food Allergen Preventive Controls
Chapter 10: Sanitation Preventive Controls
Chapter 11: Supply Chain Preventive Controls

Day 3

Chapter 12: Verification and Validation Procedures
Chapter 14: Record-keeping Procedures
Chapter 15:Recall Plan
Chapter 16: Regulation Overview—cGMP and Hazard Analysis and Risk Based
          Preventative Controls for Human Food

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