Developing HACCP Plans -Live Virtual Training
Introductory course providing training in developing a HACCP program for all types of processing facilities, except seafood and juice. The class follows CODEX and NACMCF Guidelines, is accredited by the International HACCP Alliance and is designed to meet the core HACCP requirements of the Global Food Safety Initiative (GFSI) programs. The class includes an exam and certificate with seal from the International HACCP Alliance.
WHO SHOULD ATTEND
All personnel who wish to better understand food safety management under the USDA and FDA, as well as those needing to be designated as “HACCP trained” will benefit.
DATE, TIME & LOCATION
This has been changed to a Virtual Training Class with new dates: October 13th-16th | 1pm-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.
Off-line time assignments must be completed prior to next session.
The virtual class rate beginning September 14th 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.