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LF0404CA10 - Food Service HACCP and Food Safety
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LF0404CA10 - Food Service HACCP and Food Safety

Food Service Managers HACCP

December 10 and 11, 2009

Early Registration Price (before 11/24/08): $425.00
Late (after 11/24/08): $455.00
Multiple: $395.00

Course Code - LF0404CA10

Foodborne illness doesn't always make the headlines, but it remains a real and serious risk.  If you're in the food service business, the last thing you need is a sick customer!  There are hundreds of opportunities for problems to occur during the food preparation process.  How can you ensure that your food products and your customers are safe?

The Hazard Analysis Critical Control Point (HACCP) System makes it simple.  HACCP gives you and your employees a comprehensive, easy-to-follow system to identify and prevent potential sources of food contamination.  Whether your food preparation facility is in a school, business, hospital, corporate center or anywhere else, HACCP can help you keep your clients and customers safe.             

HACCP is a systematic approach to the identification and assessment of risk severity and the control of the biological, chemical and physical hazards associated with a particular food production process or practice. Through the application of HACCP principles, you can identify, control and monitor microbiological hazards as part of your everyday business practices with better results than any other food safety program currently in use.

This two-day course will train you in the concepts of a HACCP plan and give you the skills to develop a plan for your organization. Through presentations by food safety experts, examination of real world case studies and participation in group exercises, you will learn how to improve your food service processes and practices and prevent food borne disease outbreaks before they happen.

Topics to be presented:
Introduction to food microbiology
Food borne illnesses: characteristics and controls
Controlling the growth and spread of harmful microorganisms
Major hazards and critical control aspects
Approaches to risk assessment
Introduction to product flow analysis

DAILY SCHEDULE
DATE START TIME END TIME
12/10/2009, Thu 9:00AM 4:30PM
12/11/2009, Fri 9:00AM 3:30PM

FEES
DESCRIPTION FEE DATES
Early Registration Fee $425.00 6/3/2009 - 11/24/2009
Multi-Person Registration Fee $395.00 6/3/2009 - 12/10/2009


Registration Note
No. of People       Select A Fee Type (per ticket)
1  
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