Developing and Implementing HACCP Plans
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
July 20th-21st, 2020 — Daily 8AM-5PM EST
Courtyard Philadelphia Airport
8900 Bartram Avenue
Philadelphia, PA 19153
Please call 215.365.2200 to make your reservation. Class participants are responsible for payment of their hotel room. A negotiated rate of $169/night is available and includes a light continental breakfast. The hotel is located 2 miles from the Philadelphia International Airport (PHL) and provides a free 24/7 shuttle service.
The class is $645.00 USD per person and includes all training materials and lunch each day. If three or more persons register for the same class at the same time there is a 10% discount.
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.