Food Manager Certification

This two-day workshop will take you through the steps for writing and implementing an intelligent and effective HACCP (Hazard Analysis Critical Control Point) plan. Because you learn HACCP planning best by doing it, you will actually write a sample plan in class!

The course is 8 hours inclusive of the exam with interactive activities and demonstrations. Topics covered include: Foodborne Illness, Food Safety Education, Safe Food Handling, Cross Contamination, HACCP, Facilities and Equipment, Integrated Pest Management, Food Safety Regulations and more.

In our course, we will discuss how to prevent measures taken to eliminate the risk of undeclared allergens in your food products, including risk assessments with raw materials, developing an allergen management program, production runs to reduce risk of allergen cross contact.

This in-depth course enables attendees to gain a practical understanding of Hazard Analysis Critical Control Points (HACCP) and to learn how to develop and implement a HACCP system to meet customer and regulatory requirements.

This course is the perfect blend of FDA’s new food defense methodology approach to crisis management. Learn how to conduct intentional adulteration vulnerability assessments using the new FDA/FSPCA approach by considering the risks in your facility from an “inside attacker”.