Refine your results by

2013 HACCP Certification Training (USDA or non-Seafood FDA Products)

4/10/13 to 4/12/13
Rutgers Food Innovation Center
E.Broad Street
Bridgeton, NJ
United States
Contact: Jean Mahoney

This 20-hour class given over 2½ days covers information needed for writing a Hazard Analysis Critical Control Point (HACCP) plan or to develop a food safety plan based on Risk-based Preventative Controls as required under the 2011 Food Safety Modernization Act.  Basic information for conducting a Hazard Analysis will be discussed, with recommend-ations on how to determine Critical Control Points, how to choose Critical Limits, set up Monitoring programs and implement Corrective Actions when Deviations occur. Documentation for all aspects of the HACCP program, along with monitoring of pre-requisite activities, and required Records Review procedures will be covered in this course. 

Hands-on exercise sessions provide immediate utilization of lecture materials as participants work through a reassessment exercise for a model HACCP plan. Group discussions within the course allow for exchange of “best practices” advice on how to successfully implement and maintain HACCP programs during everyday production. 

A written exam at the end of the course offers an evaluation of how well participants understand the material.  Examples of other testing formats will also be presented, for workplace use in HACCP and prerequisite program trainings, which will be needed for companies seeking SQF or similar certification.  Participants receive the referenced textbook and handouts with forms and examples for producing their company-specific HACCP plans. 

Class attendees who are present for the entire 20 hours of the workshop will receive a certificate of attendance.  Those passing the written exam will have that noted on their certificate, to satisfy specific audit requirements. 

To register for class contact: Jean Mahoney at 856-459-1900x4510 or mahoney@NJAES.rutgers.edu. $595 Payment by credit card, purchase order, or check payable to the Rutgers Food Innovation Center for must be received prior to start of class; space in the class will not be held until (non-refundable)payment is received. 

 

Cost of $595 per person includes book, forms & binder of hand outs, and Certificate of Completion. Also includes coffee & snacks all three days, and lunch on days 1 & 2.

 

NOTE: Class-size is limited to 24, and previous courses have filled quickly.  Your seat is reserved only after payment is received here, so please don’t delay. 

MARKET VIDEO

Multimedia

Videos

Image Galleries

Podcasts

Brenneman analyzes Butterball’s new animal care, well-being program

Rod Brenneman, CEO of Butterball, discusses his company's new Animal Care and Well-Being Program, his company's certification by the American Humane Association and further animal-handling initiatives, all officially announced in September 2013.

More Podcasts

National Provisioner

National Provisioner April 2014 cover

April 2014

Check out the April 2014 issue of The National Provisioner, with features on animal welfare, sanitation programs, and much more!

Table Of Contents Subscribe

Independent Processor

IP April 2014 cover

April 2014

Check out the April 2014 issue of Independent Processor, with a special profile of Stemmler's Meats!

Table Of Contents Subscribe

Provisioner Store

sourcebooksmall.gif
The National Provisioner Source Book

The Sourcebook is an exclusive buyer’s guide and reference tool for product and supplier information in the meat, poultry and seafood marketplace.

More Products

STAY CONNECTED

Facebook icon Twitter icon  YouTube iconLinkedIn icon