HACCP (Hazard Analysis and Critical Control Points) is a scientific approach to food safety. A HACCP plan is a preventative approach to biological, physical, and chemical hazards. It was created by NASA in the 60s to keep food safe while out on space expeditions.
DurationHACCP (Hazard Analysis and Critical Control Points) is a scientific approach to food safety. A HACCP plan is a preventative approach to biological, physical, and chemical hazards.
It was created by NASA in the 60s to keep food safe while out on space expeditions. Now HACCP can be applied to many other areas such as food manufacturing, food processing, retail food service, seafood, juice, and even alcohol.
A HACCP plan is a vital part of your food establishment because it reduces the risk of hazards and foodborne illness in your establishment.
Tara Cammarata (formerly Paster) is President of Paster Training, Inc., a company dedicated to reaching, educating, and positively impacting the food and beverage industry by delivering training excellence to all hospitality industry members; via programming that is targeted, effective, and relevant.
As a Certified Professional in Food Safety (CP-FS) and a Food Management Professional (FMP), Tara has helped food industry organizations and operations act smarter, quicker, and safer. She is one of the leading national speakers on food safety and responsible alcohol awareness.
Over the past 10 years, Tara has been leading and cultivating the hospitality industry by new innovative approaches to HACCP and Food Defense Training. Her passion for food safety goes above and beyond by pioneering the industry.
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.
Food Safety training is offered by International Association for Health Occupational Safety and the Environment. Professional Training and learning are the best way to acquire professional knowledge, develop intellectual skills, raise competence, and develop capabilities.
Food Safety Sanitation provides the food and beverage industry with on-site training – across the U.S. – for a range of topics, including: Hazard Analysis and Critical Control Points (HACCP) Clean in Place (CIP) Systems Food Safety Modernization Act (FSMA) Compliance Good Manufacturing Prac...
The food handler training course is 2 hours long and it is offered in a classroom setting, onsite at your location and online. This course provides basic information on food safety issues and how to maintain a food prep environment safe. Every food handler should take this course.
At Food Safety Direct, our food safety courses will train your staff on the best practices of food handling. Our experts will guide you on proper handling techniques to keep you and your customers safe.
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