Fundamentals of Food Safety/HACCP for Meat & Poultry
|Sales have ended for this event. Tickets may still be available at the door.|
AGRIFORAGING FOOD SAFETY'S FUNDAMENTALS OF HACCP TRAINING & CERTIFICATION FOR MEAT & POULTRY on March 20-21, 2017!
Our training will be delivered in an intensive 2 day residential & commuter format.
About the Training:
AgriForaging Food Safety trainers are certified by the International HACCP Alliance. Attendees will leave the workshop with:
Philosophy & Fundamental of Principles of HACCP;
Introductory-level knowledge of developing a written food safety/HACCP plan covering hazard analysis, preventive controls, and oversight and management of preventive controls.
HACCP, validation and safety programming, ensuring that each of the seven (7) principle steps of HACCP is more than adequately addressed, including:
*Conduct a Hazard Analysis
*Identifying Critical Control Points
*Establish Procedures and Standards Associated With Each
*Critical Control Point
*Monitoring Critical Control Points
*Taking Corrective Actions
*Developing HACCP Record Keeping Systems
*HACCP Program Verification
JOIN US as this will be an informative HACCP Training! Our Team: Eric Shelley, 40 years of farming, over 20 years of butchery, & 11 years of butchery & slaughter instructing and training; and Nicole E. Day Gray, over 20 years of food entrepreneurship, national distribution, food safety/HACCP compliance, food production infrastructure plant designand the founder of AgriForaging Food Safety. To learn more about our Team, please visit here.
Location: Chautauqua Suites Meeting & Expo Center, 215 West Lake Road, Mayville, New York 14757.
Registration & Tickets: http://haccp101.brownpapertickets.com.
Contact Information: please call 607.746.8700 or email firstname.lastname@example.org.
||Chautauqua Suites Meeting & Expo Center|
215 West Lake Road
Mayville, NY 14757
|Start: ||Monday Mar 20, 2017 9:00 AM|
|End: ||Tuesday Mar 21, 2017 5:00 PM|