Developing and Implementing 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
Thursday, July 14th – Friday, 15th, 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.
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.
Please note: Class participation is valid only for the person registered for the class. No other participants are permitted to attend the course without a paid registration. Persons who register less than 2 weeks prior to the class are not guaranteed hard copy materials on time for class.
HACCP Consulting Group will email course login details about a week prior to course start date.
Co-INSTRUCTORs – Cathy Crawford and Vince DeGrado
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.
Vince joined HCG in 2022 after nearly 30 years in industry. His broad experience encompasses all levels of participation from prep cook and restaurant management to live cattle inspection, quality control, and corporate multi-facility system management. He is a Certified Chef with a culinary degree from Le Cordon Bleu in Pasadena, CA. His specialty is in research and development for human and pet food. He has crafted and maintained many HACCP and GFSI / FDA/ USDA- compliant Food Safety Programs. His educational background includes a Bachelor of Arts in Agricultural Sciences from Hutchinson Community College in Kansas, a Bachelor’s and Master of Science from Oklahoma State University, and Post Graduate work in Agricultural and Animal Sciences at the University of California Riverside. His thesis was on Prevention and Decontamination of Escherichia Coli O157:H7 on raw and cooked proteins.
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.