Hazard Analysis Critical Control Points

Are you a food processor or a handler of fruits, vegetables, meat, dairy, food-grade oilseeds, pulses or grains? If so, Hazard Analysis Critical Control Points (HACCP) training helps you to enhance your products, ensure food safety and meet the food safety demands of the marketplace and regulators.  HACCP is used in the food industry to identify potential food safety hazards (biological, chemical, and physical) and to develop a management system to reduce or eliminate those hazards – from raw material production, procurement and handling, to manufacturing and distribution of the finished product. Plan implementation involves monitoring, verifying and validating of the daily work for compliance with the plan in all stages. Participants in this course will leave with the tools needed to create and implement a HACCP plan, and with new food safety and quality assurance for your buyers. MMFEC, in partnership with the Montana Department of Agriculture, offers this course multiple times per year. Course instructor: Pam Ader.



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