Introductory HACCP Course
- Hyde Park campus, New York
- Date/Deadline
- May 21-22, 2012
Complete overview of the systematic approach to the identification,
evaluation, and control of food safety hazards based on the standards
of the United Nations/WHO and the USDA/FDA. This program is accredited
by the International HACCP Alliance and successful completion meets
the requirements of being "HACCP Trained" Optional 3rd day with
proctored certification exam recognized by NEHA available.
Essential for:
Chefs & Food Service Managers in Retail/Educational Operations
Regulatory Environmental & Public Health Officers
Managers/QC/QA in Food Manufactuing/Processing Plants
Wholesale Food Operations
FDA Special Processes / SQF / BRC / FSSC
Presented by: Philbrook F & B Consulting and Training
Culinary Institute of America, Hyde Park campus, New York
May 21-22, 2012
To register or for more information:
