April 8-9, Basic HACCP, Philadelphia, PA

Hazard Analysis and Critical Control Point (HACCP) is a practical, systematic management tool designed to ensure food and product safety. It identifies critical areas of handling and demonstrates where resources should be targeted to reduce the risk of selling an unsafe product. More information and registration is available here: https://haccpcg.com/product/basic-haccp/

Event Properties

Event Date 04-08-2019
Event End Date 04-09-2019
Share this event:

Project Success Stories

Featured events

There are no up-coming events

Login

The Team

Most Popular Blogs

10 Ways to Choose a Food Defense Consultant
The proposed FSMA rule for intentional contamination uses the phrase "a person knowledgeable about food defense" in several places. What it doesn't tell you is how to choose a consultant (internal or ...
17471 Hits
What (else) is missing from the proposed rule for intentional contamination (Part 2)
Missing from the proposed FSMA (Food Safety Modernization Act) rule on intentional contamination is any requirement for "broad mitigation strategies."  In this article we will explore the implica...
17152 Hits
2 ways to look at vulnerability assessments (Part 1)
The FSMA proposed rule on intentional contamination provides two ways to determine what are called "actionable process steps."  This is a facility and process-specific "point, step or procedure" ...
16844 Hits
2 ways to look at vulnerability assessments (Part 2)
In Part 1 of this blog we discussed the first of two approaches for determining "actionable process steps."  This is a facility-specific "point, step, or procedure" in a food process where there ...
15865 Hits
What is missing from the proposed rule for intentional contamination (Part 1)
People that have been working with Food Defense will notice some things that they have previously focused on that are missing from the proposed rule for intentional contamination. In this post we will...
15451 Hits