Basic HACCP for FSIS Establishments

$595.00

This HACCP Course focuses specifically on assisting personnel working in or with FSIS Regulated Establishments. We focus on those handling or producing meat, poultry, egg products, egg substitutes and catfish.

Attendance in this course will help ensure a solid understanding of HACCP as well as the related FSIS regulatory requirements under 9CFR Part 416 and 417. While HACCP Principles are consistent globally, every regulatory agency has its own expectations on how to demonstrate a compliant HACCP Plan. This course meets training requirements under FSIS Regulations as well as GFSI ( BRC, SQF, FSSC etc) expectations. It will help improve your ability to communicate with FSIS personnel and more clearly demonstrate food safety controls as expected.

To request a training date not listed, please contact us here!

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To request a training date not listed, please contact us here!


Basic HACCP for FSIS Establishments

This HACCP Course focuses specifically on assisting personnel working in or with FSIS Regulated Establishments.

We focus on those handling or producing meat, poultry, egg products, egg substitutes and catfish.

Attendance in this course will help ensure a solid understanding of HACCP as well as the related FSIS regulatory requirements under 9CFR Part 416 and 417. While HACCP Principles are consistent globally, every regulatory agency has its own expectations on how to demonstrate a compliant HACCP Plan. This course meets training requirements under FSIS Regulations as well as GFSI ( BRC, SQF, FSSC etc) expectations. It will help improve your ability to communicate with FSIS personnel and more clearly demonstrate food safety controls as expected.

Presenter, Bob Savage had a significant role in the development and implementation of the HACCP regulations while in FSIS. As a HCG Partner for 25 years, he has taught hundreds of HACCP courses both domestically and internationally. Cathy Crawford will Co-present this course with Mr. Savage.

Basic HACCP for FSIS

January 11-12, Virtual, June 15-18, Virtual