Introduction to HACCP

Join us at UMass Amherst 102 Holdsworth Way, 243 Chenoweth Laboratory.

This course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and is 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.

Find more information here.