Amherst, MA 01002
United States
Description
This course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) taught by certified International HACCP Alliance instructors. This particular course will have an emphasis on fresh-cut produce, beverages (including juice and cider), baked goods, and dairy products. The concepts will be reinforced by breakout group activities in which participants will have the opportunity to prepare a HACCP plan. All participants will receive an International HACCP Alliance certificate issued through the University of Massachusetts upon successful completion of the course.
Course topics will include: HACCP overview Perquisite Programs, Overview of the Seven Principles, Sanitations and SSOPs, Biological, Physical, and Chemical Hazards, Conducting a Hazard Analysis, Determining Critical Control Points, Establishing Corrective Actions, Establishing Monitoring, Establishing Verification & Validation Procedures, Documentation Practices & Record Keeping, Regulatory Issues, Auditor Expectations
The Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination, 413-545-4800 or see ag.umass.edu/civil-rights-information/civil-rights-information-resources.