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HACCP Guidelines for Recognizing and Preventing Contamination of Food Service Areas

in IFSQN Events Calendar
Added by Harshit Choudhary, 22 Apr 2014


Taking place 30 Apr 2014 06:00 PM (Single Day Event)

Harshit Choudhary


Logo URL
Event Organizer ComplianceOnline
Contact Name Harshit Choudhary
Contact Number +1-888-717-2436
Contact Email editor@complianceonline.com
Event Category Live Webinar
Event State/City Online Training
Event Country USA
Cost of Attendance $149.00
Event/Registration URL http://www.complianceonline.com/ecommerce/control/trainingFocus?product_id=703368&channel=am_IFSQN

Event Description


April 30, Wednesday 10:00 AM PDT | 01:00 PM EDT

This webinar on HACCP guidelines will highlight techniques and processes you can use to recognize the potential food contamination hazards at your facility or food service areas and prevent them from occurring.

Why Should You Attend:

Recently there have been several preventable outbreaks of Food borne illness and many more recalls of food products. Many if not all of these could have been prevented by following some simple guidelines to reducing the potential for adulteration. It is important to be aware of conditions that exist within your facility and practices followed by employees that could potentially be dangerous.

During this session, we will look at simple guidelines for identifying potential hazards in the food packaging and preparation process and identify options for reducing your risk. It is important to recognize these potential hazards because they can have several broad impacts on your business, such as economic catastrophe due to closure, jail time due to neglect or negligence and fines from Federal agencies. Not to mention the potential for brand recognition in a negative way.

Learning Objectives:

After taking this training, the attendee will be able to walk through their facility and perform a basic HACCP inspection, identify the concerns and set up a program for risk reduction.

Areas covered in this webinar:

• HACCP Principles
• Conducting an analysis
• What are Critical Control Points?
• What is acceptable?
• Monitor
• Corrective Actions
• Record Keeping

Who Will Benefit:

• Managers of Food Processing facilities
• Equipment providers to the food processing or preparation industry
• Regulatory affairs
• Food packaging suppliers and manufacturers
• Labeling
• Documentation
• Food technologists
• Food safety
• Food inspectors
• Marketing

Instructor Profile:

Jerry Hatch, is a Board Certified Entomologist/ Sanitarian/ Certified Professional Food Safety/ LEED Green Associate. He is a Technical Manager with decades of Environmental Health experience with a focus on public health and pest management. He specializes in solutions for industries as a manager/consultant with multiple professional credentials. He is interested in protection of the public health, environmental health and works with companies to develop and execute programs to achieve their goals. Jerry wrote the IPM Playbook, published earlier this year.



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