Introduction to Food Safety & HACCP Workshop
- Tuesday, January 14, 2020 from 8:00am to 5:00pm
- University of Idaho Food Technology Center 1902 E. Chicago Street - Caldwell, ID
This is a one-day overview course designed for line workers, QC personnel, sanitation professionals, supervisors, and other employees of food processing operations. Participants will spend part of the day learning about food safety prerequisite programs, which are used to ensure food products are free from nonhazardous objectionable contaminants. The course will focus on good manufacturing practices that are required by state and federal food regulators. The course will also focus on HACCP, or Hazard Analysis Critical Control Points, a system designed to prevent significant health-threatening food hazards. Participants will learn about preliminary tasks, key principles, and implementing a HACCP Plan. Learning will be enhanced through the use of interactive team exercises.