Hazard Analysis & Critical Control Point (HACCP) Training Workshop for Food Businesses #73425

Hazard Analysis & Critical Control Point (HACCP) Training Workshop for Food Businesses #73425

Monday, January 22, 2018 8:00am to Tuesday, January 23, 2018 5:00pm
$500 each (1-2 Participants)
$460 each (3+ Participants from same company)

In partnership with Superior Food Safety, Napa Valley College is hosting this timely and important workshop.

Participants in this two-day course will:
•Develop their knowledge for the successful and effective implementation of a Hazard Analysis and Critical Control Point (HACCP) Plan in order to mitigate the risks associated with food safety incidents
•Gain an understanding of how to identify, assess, analyze and control potential hazards in their retail or food service operation ensuring safe food handling
•Gain a thorough understanding of the food flows in an establishment and learn to apply the HACCP process approach to identify the associated hazards and managerial controls for each grouping
•Become compliant with State and Federal regulatory requirements

Course Fee Includes:
•Course Materials
•Certificate of Attendance
•Lunch both days and morning/afternoon snack breaks.

Who Should Attend?
Owners, managers, chefs, sous chefs, servers, and employees of food service and retail businesses of all sizes may require it for their operations.

Charles Monahan
(707) 256-7254
Napa Valley College
2277 Napa-Vallejo Hwy
Napa
English French German Italian Portuguese Russian Spanish

Funded in part through cooperative agreements with the U.S. Small Business Administration, the California Governors Office for Business and Economic Development, and other private and public partners;  and nationally accredited by the association of SBDCs.