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!
DurationThis 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!
Working in small groups, you'll complete hands-on exercises covering how to:
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We will mail FREE of charge your food manager book within 24 hours of your completed registration. The proctored examination is conducted on computers for instant results and same day certification! Our facilitators have computers for you!
You will learn how to construct and research a solid food safety plan, also learn how to research and risk assesses new and emerging hazards and how to utilize current industry best practices to keep you in regulatory compliance.
This nationally accredited certification is endorsed by the National Restaurant Association and meets regulatory requirements for the State of California. This comprehensive training provides the fundamentals to managing all aspects of food safety in your restaurant.
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.
The Arizona Food Code requires the person in charge to demonstrate knowledge of foodborne illness prevention by passing a nationally accredited certification test such as ServSafe.
This course is designed to teach you the essentials of food safety, food sanitary design principles for facilities and equipment, worker hygiene practices, correct procedures for cleaning and sanitizing.
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