About this Event
This is a food safety certification course.
Our class is accredited by the International HACCP Alliance and meets the requirements for NCIMS, FSIS (USDA), GFSI 9e.g. SQF, BRC, FSSC22000, etc. certification requirements. The curriculum is designed with practical advice from industry experts. If you haven't taken a HACCP class in a while, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans, this class will give you the basics you need to know to get started.
Who Should Take This Course:
- Quality Managers & Supervisors
- Production Supervisors & Plant Managers
- Food Safety Team Members
- Small Business Owners
- Any facility that wants to be certified by SQF, BRC or other GFSI agencies
Topics Covered:
- HACCP Overview and Terms
- Hazards: Chemical, Physical, Biological & Allergens
- Developing SOPs & GMPs
- Critical Limits & Monitoring
- Methods & Corrective Action
- Record Keeping & Verification
- HACCP Plan Validation & Reassessment
Completion of this course includes certificate with International HACCP Alliance seal
When: Tuesday April 22nd and Wednesday April 23, 2025
8:00 am - 4:30PM each day
Where: UNR Redfield Campus
18600 Wedge Parkway
Building A, Room 230
Reno, NV 89511
Fee: $599 per person - individual registration
Workshop Includes: Expert lead instruction, training materials, light breakfast snack, lunch, and IHA Certificate of completion with International HACCP Alliance seal.
Questions:
Contact your Manufacturing Business Advisor,
Rhea Gustafson at [email protected] and 775.682.6440
or Steven ZumMallen at [email protected] 702-374-5802
Event Venue & Nearby Stays
18600 Wedge Pkwy bldg a room 214, 18600 Wedge Parkway, Reno, United States
USD 599.00
