Certified Food Safety HACCP Manager Review Workshop
The training provides a comprehensive review of basic HACCP requirements as related to Codex, GFSI approved food safety management schemes, food safety standards, and the current FDA Food Code. Achieving the Certified HACCP Manager level of competence (by passing the NRFSP exam - MUST REGISTER SEPARATELY) is an excellent demonstration of competency for the food safety management system programs, regulatory HACCP and FSMA requirements.
Students are encouraged to purchase one or more of the following study guides: Food Safety Management Principles, HACCP for Food Manufacturing, SURE HACCP Food Safety Manager Manual and Debby Newslow’s latest book: Food Safety Management Programs: Applications, Best Practices and Compliance. Each of these books is available on our website and are excellent resources for preparing for the review and to have on hand for future reference. Additional training material is provided during the workshop which is yours to keep and is included in the price of the workshop.
Who Will Benefit
Food safety managers, food safety/HACCP team leaders, food safety team members, QA personnel, line managers, or anyone working in food safety at manufacturing plants, processing plants, food service establishments, distribution centers, food packing, or warehouses or anyone with HACCP and food safety experience that wants to become a certified HACCP Manager. This workshop provides a great foundation for increasing the attendees’ competency when working with food safety management programs, GFSI approved schemes, and basic food safety HACCP Programs This is crucial when considering the current focus on food safety and current FSMA requirements.
What You Will Learn
- Review of the basics of Food Safety HACCP requirements based on Codex, GFSI approved FS schemes, internal and external food safety standards, statutory, and regulatory (FDA, FSMA, USDA, etc.)
- Review of FDA Food Code requirements (based on the food code correlated to the exam)
- Common-sense applications and solutions resulting from instructor’s experience
This workshop can also be offered at your site. Please contact us for a more information at 407-290-2754.
|Start Date||07-27-2017 9:00 am|
|End Date||07-28-2017 12:00 pm|
|Registration Start Date||02-06-2017 8:00 am|
|Cut off date||07-27-2017 9:00 am|
|Location||National Registry of Food Safety Professionals|