Food safety has always been a concern for both producers and consumers. The Hazard Analysis and Critical Control Points (HACCP) Seminar will provide attendees with training in taking a preventative approach to food safety and reducing risk in the food production process. The event will focus on the impact of these issues for the food production industry and the seven principles of HACCP.
Wednesday, November 12, 2014 from 7:30 AM to 9:30 AM
Carlson School of Management in room 1-136
HACCP Training Agenda:
1. Food Safety Issue and Their Impact on the Industry
2. Introduction to Food Microbiology
3. Prerequisite Programs
4. The Seven Principles of HACCP