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2013
Basic or Advanced HACCP Basic
HACCP Class Advanced HACCP Class Registration Fee: $399 Chicago, IL February 27 and 28, Completed Los Angeles, CA April 17 and 18, Completed Chicago, IL May 22 and 23, 2013 Los Angeles, CA July 10 and 11, 2013 Chicago, IL July 31 and August 1, 2013 Chicago, IL August 28 and 29, 2013 Chicago, IL October 30 and 31, 2013 Special Advanced HACCP Training Las Vegas, NV. November 7-8, 2013 Advanced HACCP Flamingo Hotel, Las Vegas Click on here for more information Los Angeles, CA December 11 and 12, 2013 Chicago, IL December 18 and 19, 2013 If you want to take Basic/Advanced HACCP together within one week, click on here Locations for Each Training Afte your registration, we will send Conference Place through Email. Los Angeles, CA Crowne Plaza Hotels and Resorts 300 North Harbor Drive Redondo Beach, CA 90277-2552 TEL) 1-310-318-8888 San Francisco, CA South San Francisco Conference Center 255 South Airport Boulevard South San Francisco, CA 94080 Seattle,
WA
Visalia,
CA
Yuma,
AZ
Cherry
Hill, NJ
Chicago
IL
Houston,
TX
Las
Vegas, NV
Orlando,
FL
HACCP Training, San Francisco, CA
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HACCP Training Registration  
Joseph
Iwan is the instructor for Professional Food Safety Ltd which is an
approved course provider for the International HACCP Alliance and SQF.
Upon completion of the class, attendees will receive a certificate bearing
the seal of the Alliance and be entered into their International Database
of individuals who have attended a Certified Course. Upon completion of the class, attendees will receive a certificate bearing the seal of the Alliance and be entered into their International Database of individuals who have attended a Certified Course. If you attend both HACCP courses, you will receive two (basic and advanced) HACCP Certificates This certification fulfills all USDA/FSIS and FDA regulatory requirements for HACCP Training. The certification is also accepted by auditing firms who require HACCP Training as a component of the audit. Our training has encompassed a multitude of industries from the farm to the table. Program
First day 8AM-5PM Second day 8AM-3PM =============== Basic HACCP - Introduction To HACCP Systems - Food Safety And HACCP Systems - Pre Requisite Programs - Developing HACCP Plans Biological, chemical and physical hazards Initial steps in applying HACCP principles - Hazard Analysis And Critical Control Points (CCP's) Hazard analysis/preventive measures Critical control point identification - Working Groups Group Assignments Hazard Analysis And Identification Of CCP's - Reports Of The Working Group - Critical Limits, Monitoring and Corrective Actions Establish Critical Limits Establishing Monitoring Procedures Deviations - Working Groups And Reports - Verification And Record keeping Verification Record keeping - Working Groups And Reports - Managing/Implementing Your HACCP Plan Systems For Managing Your HACCP Plan Strategies For Implementing Your HACCP Plan - Working Groups And Reports Regulatory Update Summary / Q/A Advanced HACCP - Prerequisite Programs - Developing HACCP Plans - Advanced Hazard Analysis and Critical Control Points (CCP's) - Critical Limits, Monitoring And Corrective Actions - Verification And Record keeping Verification Record keeping - Managing/Implementing Your HACCP Plan Systems For Managing Your HACCP Plan Strategies For Implementing Your HACCP Plan - Working Groups And Reports Regulation update Auditing the Program Audit Principles, as well as the components of a HACCP self-audit Managing Change Managing change in the HACCP system Summary / Q/A Target Audience HACCP,
ISO22000 trainings
Hermosa Beach, CA 
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