Basic HACCP for FSIS Establishments – Live Virtual Training

This HACCP Course focuses specifically on assisting personnel from FSIS Regulated Establishments (those producing meat, poultry, egg products, egg substitutes and catfish). Attendance will help ensure a solid understanding of HACCP as well as the related FSIS regulatory requirements under 9CFR Part 416 and 417. While HACCP Principles are consistent globally, every regulatory agency has its own expectations on how to demonstrate a compliant HACCP Plan. This course meets training requirements under FSIS Regulations as well as GFSI expectations. It will help improve your ability to communicate with FSIS personnel and more clearly demonstrate food safety controls as expected.

DATE, TIME & LOCATION
Virtual Training Class:  January 11th-12th, 2022 | 8AM-5PM EST Daily

Requirements for virtual class: Participants must have technical capability for camera and audio connections plus email correspondence for workshop assignments. Camera must show each participant in view during all training presentations.

COST
The virtual class rate is $595.00.  If three or more persons from the same company register at the same time, a 10% discount is applicable.

INSTRUCTOR – Cathy Crawford
Cathy is President of HACCP Consulting Group.  She specializes in food defense programs and was the instructor for a series of food defense workshops sponsored by the USDA Food Safety Inspection Service (FSIS). She also facilitated national focus group meetings, bringing together industry, trade association and FSIS representatives to produce new model voluntary food defense plans and FSIS Guidance Material.

Ms. Crawford is an enthusiastic trainer who has provided HACCP and other food safety training to a wide variety of businesses including meat and poultry processors, bakeries, fruit and vegetable processors/packers, and food service establishments. In addition to her contributions within the HACCP Consulting Group, she is also a Senior Consultant for the Quality Support Group and was an adjunct instructor at the Culinary Institute of Virginia.

If you cancel greater than 15 days in advance of the first day of class, a cancellation fee of $150 will apply. If you cancel 14 days or less prior to the first day of class, the total amount is non-refundable. If minimum class size is not met for this event, it may be cancelled and notification will be provided at least 21 days prior to the event. Participants will be notified and provided a 100% refund if EAGLE should cancel the class.