HACCP for the Organic Professional
Achieving and maintaining HACCP standards and practices is critical for any food producer or manufacturer.
Mar 07, 2012 12:00 AM
Mar 08, 2012 12:00 AM
|Contact Name||Angela Jagiello|
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Achieving and maintaining HAACP standards and practices is critical for any food producer or manufacturer. Now there is a solution offered to you by the Organic Trade Association and NSF Training and Education, the Food Safety experts.
This two-day, hands-on course provides instruction in the seven principles of HACCP, how they relate to prerequisite and organic certification programs, how to write HACCP Plans and implement HACCP in organic food environments. This course is designed for individuals responsible for organic and food safety programs in small to medium sized processing facilities as well as those responsible for the communications messaging of the facilities.
Hazard Analysis and Critical Control Points (HACCP) for the Organic Professional 2-day Training Course.
This course is recommended for organic and food safety programs professionals, communications professionals, certifiers, and inspectors.
March. 7-8, 2012
Natural Products Expo West, Anaheim, CA
Each participant will receive two full days of professional instruction, the NSF HACCP Manager Training Manual, which includes the Codex Alimentarius, as well as a Certificate of Completion at the end of the class.
$799 OTA members
Beverages and lunch are included with registration, and will be provided on-site each day of the conference.
Class size is limited to ensure a
quality learning experience.