Hazard Analysis & Critical Control Point (HACCP) Workshop
This workshop is accredited by the International HACCP Alliance, which was developed to provide a uniform program to assure safer meat and poultry products, and is offered for food manufacturers, distributors, suppliers, and others who wish to protect public health and ensure regulatory compliance.
Individuals that complete the introductory HACCP course will receive a certificate indicating that they are HACCP-trained individuals and their names will be added to a registry of HACCP-trained individuals that is maintained by the International HACCP Alliance.
Topics in this Workshop:
- HACCP Historical Overview and Applicable Regulations
- Biological, Chemical, and Physical Hazards
- Developing SOPs, SSOPs, and GMPs
- Establishing Critical Limits
- Implementing and Maintaining a HACCP Plan
- Conducting Hazard Analysis
- Establishing Monitoring Methods
- Implementing Corrective Action
- Record Keeping and Verification
This Hazard Analysis & Critical Control Point (HACCP) Workshop is presented in partnership with WKU Continuing & Professional Development and WKU Ogden College of Science & Engineering.
Please note: Workshop enrollment will be limited in order to ensure a quality experience. No workshop will be offered for fewer than ten (10) participants. Cancellations must be made five (5) days in advance. Substitutions for a participant who is already registered may be made at any time prior to the start of the workshop. If the workshop is canceled for any reason, the registration fee will be completely refunded.
Do you have a question about a training you see here? Please fill out the form on this page or contact cpd@wku.edu with WKU Career & Workforce Development.
Some of the links on this page may require additional software to view.