Hazard Analysis Critical Control Point (HACCP)

Overview

This interactive course helps build knowledge of the HACCP process including food safety, Good Manufacturing Practices (GMPs), HACCP principles and components of the Food Safety Modernization Act. Participants will take part in interactive activities and gain practical knowledge on how to identify and prevent food safety hazards; establish control measures; establish limits and monitoring procedures; write and update a HACCP plan; document and verify results; and prepare audits. The course is accredited by the International HACCP Alliance and includes a certification exam.

Dates: 01/10/23, 01/11/23 
Time: 8:30 am – 4:30 pm 
Length: 16 hours 
Location: Stanislaus State Library (Turlock) 

Topics Include:

  • Prerequisite programs for food safety.
  • GMPs and HACCP principles and components of the Food Safety Modernization Act.

This course is accredited by the International HACCP Alliance.

Participants will take part in interactive activities and gain practical knowledge on how to identify and prevent food safety hazards; establish control measures; limits and monitoring procedures; write and update a HACCP plan; document and verify results, and to prepare audits.

This course is held face-to-face at the Turlock campus.

Registration Includes:

  • Course materials
  • Certificate after course completion
  • Lunch

Cost:

$675 for the course
Free to current Stan State students as funded by USDA Award No. 2021-77040-34884 “Career Ready Ag Food Safety (CRAFS)”

Registration

Register Here