Oregon State University

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Introductory Basic HACCP

(Accredited by the International HACCP Alliance)

Wednesday, February 12, 2014 8:00 AM - Thursday, February 13, 2014 4:30 PM

Workshop Objectives
To provide an overview of the prerequisite programs (GMPs, SSOPs) as a foundation for developing HACCP based food safety plans.

The program will provide information for participants to begin preparation for compliance with the FDA's mandate requiring comprehensive, prevention based controls across the food supply.

Participants will work in teams and go through the process of establishing a HACCP based food safety plan for a specific food product.

Who Should Attend
This workshop is targeted to food processors to assist them in developing HACCP based food safety plans.

Workshop hours: 8:00 am - 4:30 pm each day

Registration Information is available at: http://oregonstate.edu/foodsci/haccp


Wiegand Hall (campus map)
238
3051 SW Campus Way
Corvallis
OR
$365 pp (registration fee includes text book and refreshments.)
Debby Yacas
1 541 737 6483
deborah.yacas at oregonstate.edu
Food Science and Technology