Hands-on Retail Foodservice HACCP 2021

477 23rd Street,Ogden UT 84401

30 August, 2021

Description

WELCOME There are two key words here: HACCP and IMPLEMENTATION The goal of this workshop is to review the principles of HACCP and see them WELCOME Keywords:  HACCP, SPECIAL PROCESSES, and IMPLEMENTATION The goal of this workshop is to review the principles of HACCP and see them applied and implemented in various retail and foodservice operations, e.g. ROP, fermentation, and canning jam, jelly or BBQ sauce. Who should attend: any health department inspector or similar desiring to better understand how HACCP is implemented and how a regulator might verify effective implementation. Any food operator restaurant or retail regulated under the food code. All participants receive a Food Code HACCP Certificate via docusign and a Badgr "badge". Agenda Day 1 |  8 am - noon Risk-based HACCP review including Food Code requirements (Optional ) noon-1 pm Special Hands-on thermometry and acidity measurements - lunch in 1 pm - 3 pm Continue risk-based HACCP Includes HACCP details: documentation, good retail practices, SOPs, etc Agenda Day 2 | Hands-on 8 am - 10:00 am Acidified Foods as an example 10:30 am - noon ROP Foods example 1 pm - 3 pm - Q&A and cover other Special Processes Refund policy - refunds permitted up until 7 days before the event.  Just return to this website and request a refund.