This full day course is an introduction to Hazard, Analysis and Critical Control Points (HACCP) designed for food safety professionals, quality assurance team members, regulatory agency officials, and academic instructors with a specialty in food processing operations.
This course has been accredited by the International HACCP Alliance and taught by Lisa Cove, an Alliance accredited lead instructor and industry expert. This course meets GFSI training standards. Upon finishing the course, participants will receive Certificate of Completion with an International HACCP Alliance seal.
Once completed, a participant should be able to:
On site or virtual private certified HACCP training is available for your food safety team. If you would like to learn more about booking a full day training session, click the link below.
Stay tuned for an upcoming virtual class schedule. To receive a notification when the schedule is posted, email firstname.lastname@example.org or click the link below.