Many produce firms have adopted Hazard Analysis Critical Control Point systems, only to find that when they are audited, there are major deficiencies and non-conformances.

We are offering a HACCP class that addresses the major issues in developing and implementing produce HACCP plans. This course will provide you with the following:

A solid overview of the 5 preliminary steps and 7 HACCP principles as outlined by the USFDA and CODEX Alimentarius.

A step by step process for building your HACCP plan

They key elements of HACCP audits under GFSI and Standard Primus and how to comply

A certification that is recognized throughout the world

This is a workshop format and most of the class work is done by teams, so there is a great degree of interaction.

Please plan on joining us, and if you have already been certified under this program, pass this information along. This class is offered a few times a year so please take advantage of this opportunity if you need it. If you have a HACCP plan we will show you how to tighten it up, if not, its best to come prepared at least with an idea about your process and flow and we will walk you through the process.

Thanks and we look forward to hearing from you. Click link below for registration form. HACCP trainingflyer.doc

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