According to the U.S. Food and Drug Administration (FDA), the Hazard Analysis Critical Control Point (HACCP) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. For Northwest PA manufacturers required to have a HACCP system, the Northwest Industrial Resource Center (NWIRC) has a 2-day HACCP course scheduled for March 22 and 23 in Erie for employees needing to become certified.
An 80-question multiple-choice exam follows the conclusion of the course. Upon successful completion of course requirements (95% classroom attendance and passing score of 70% or greater) participants will receive an ANSI/NSF Certificate of Accomplishment.
The course instructor is Alan McConnell, who is the Technical Director and Principal Consultant with Food Safety & Quality Management LLC. McConnell provides technical support to food processing companies across the U.S. and the world. He has over 22 years experience serving the food processing industry as a consultant, trainer, laboratory director, and quality control manager.
There are still some open spaces for this course. Click here for more information or to register.