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HACCP For Food Processors

67 Merchants Row
Rutland, VT

A Hazard Analysis and Critical Control Points (HACCP) plan is a regulatory requirement for processing of some food products (meat and poultry, juice, seafood). However, more food buyers are now requiring food producers to have a HACCP plan in place. Developing and implementing a
HACCP plan can also help food processors to produce food with a systematic and pro-active approach to food safety.

This workshop will provide an introduction to HACCP, including information on prerequisite programs, conducting a Hazard Analysis, identifying Critical Control Points and Monitoring Procedures, establishment of Critical Limits and Corrective Actions, and Verification and Record Keeping Procedures.

See the event brochure here and register here.