Our hands-on, three-day workshop will take you through the steps and teach you how to create and implement a successful HACCP program. By implementing a successful plan, your facility can avoid the costs and liability associated with food contamination. HACCP principles help your employees understand the reasons behind your food safety controls, making it easier for them to do their job. It also leads to faster, more thorough product inspections, helping your facility earn a reputation for effective food safety.

Working with the best instructors in industry and universities, you will move through the key points of food chemistry, lipids, proteins, carbohydrates, color, sensory, nutrition and finally microbiology. You will mine the most valuable seams of a Food Science degree – but in only five days instead of four years! You will leave with a better vocabulary and understanding of the wide range of disciplines needed to develop and produce competitive food products -- from food chemistry and food microbiology to nutrition and sensory evaluation.