Instructor:
Joyce Wilkins
Product ID: 700466
Training Level: Intermediate
Traditionally, food safety was reactive, that is, it evaluated what when wrong after a problem occurred. HACCP is proactive: it identifies critical areas of potential problems and establishes monitoring systems to target problems before they occur. Vendors and regulators alike expect to see HACCP plans in place. Inspections that previously addressed floors, walls and ceilings are now turning attention to conditions which can enhance the opportunities for food contamination. While a good physical plant is highly important, factors such as temperature control and personal hygiene demand even greater attention. Many regulatory programs are redesigning their inspection forms to reflect the HACCP system. Although this system can be daunting at first, some form of HACCP can easily be implemented into any food operation. It is the goal of this course to equip the student to apply the concepts of HACCP in their food operation in a manner that is useful and effective without being unduly burdensome. Certificates of completion will be awarded to participants upon request.
Areas Covered in the seminar:
Topics will include an examination of the components of a HACCP program with reference to the flow of food.
Who Will Benefit:
This webinar will provide valuable information to :
Joyce Wilkins, M.S.,R.D. is founder and owner of Safe at the Plate®, a company with over 20 years of experience in food safety training and materials. Ms. Wilkins has authored several books of food safety and HACCP, and has trained thousands of individuals how to provide a safe food product. She and her staff currently work with corporations, farms and franchises to develop and sustain a compliant and defensible food operation.
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