HACCP Class Organized by UVM Extension - March 30-31, 2015
Save the Date - Location: To be determined
This 2-day class will review the seven HACCP (hazard analysis and critical control points) principles with emphasis on the current HACCP regulations (9 CFR 417, 21 CFR 120 and 21 CFR 123). Upcoming regulations by the Food Safety Modernization Act, which are based on risk-based principles, will also be briefly reviewed. Participants that attend this class will learn the difference between food safety regulations, food safety requirements by customers, and will be better prepared to organizer food safety program for their companies, or improve their current food safety programs. Participants will obtain a certificate from the International HACCP Alliance, which is the only organization in the USA that provides these certificates.
For more information about this class, please contact Omar Oyarzabal at email@example.com or 802-223-2389 (x216).