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HACCP Training Program
This virtual Hazard Analysis and Critical Control Point workshop, is designed to equip attendees to apply the systemic method to identify, assess, mitigate, and control hazards that are likely to be introduced into the product. The participants will learn the skills to apply the 12 steps to develop, implement, and maintain a HACCP based food safety program including the role that Good Manufacturing Practices play as the foundation of the system. An overview of the HACCP based applicable regulations will be provided. Attendees will apply the concepts as they develop a HACCP Plan for a food processing facility. This course will satisfy the training requirement for certification.







The information provided in this webinar and any supplementary materials provided are intended for educational and informational purposes only and does not constitute professional financial or legal advice. By registering for this webinar, you accept and agree to the full disclaimer available at https://zoom.asksbdc.com/SBDC_Webinar_Disclaimer and that under no circumstances shall the named parties be held liable for any claims, losses, or damages arising out of or in any way related to the information provided in this webinar and/or the registrant’s use of or reliance on said information. 
Reasonable accommodations for persons with disabilities will be made if requested at least two weeks in advance.
Meeting is over, you can not register now. If you have any questions, please contact Meeting host: Nicole Spurr.