HACCP Certification Course
The program is designed and presented by the Food Systems Innovation Center by faculty from the College of Agriculture, Food & Environment at the University of Kentucky specializing in the areas of Food Safety, Food Processing, Meat Science and Sanitation.
Program attendees will walk away with knowledge of chemical, physical and biological hazards, regulatory requirements and methods for practical development of a HACCP plan in their own operation.
WHO SHOULD ATTEND:
This is a two day program intended to provide the food manufacturer or food safety managers with a complete package of information and knowledge base to enable HACCP plan design or work with an existing HACCP program. This program covers the principles of HACCP in depth while applying them to the design of a specific HACCP plan. Participants who successfully complete the course will be HACCP certified and registered with the American Meat Institute (AMI) and the International HACCP Alliance.
This program is ideal for food manufacturers in small production operations, restaurants, catering, farmer’s market operators, restaurant operators, farm markets and many others.
Date: TBD in February or March, 2015
Location: E.S. Goodbarn, Gorham Hall
1451 University Drive (corner of Farm Road)
Lexington KY 40546-0097
Contact: Leeann Slaughter
GROUPS REGISTRATIONS (Discounts for Groups)
HACCP programs are best administered using a multi-disciplinary group approach. It is recommended that a minimum of 2 individuals per shift are trained in HACCP.
Organizations wishing to have multiple employees trained may do so at a discounted rate of $170 per person.