HACCP Principles

●    Understanding of the basics of HACCP
●    Potential benefits of implementing a HACCP plan
●    Seven Principles of HACCP
●    12 steps for developing a HACCP Program
●    Recall
●    Traceability
●    Understand the differences between prerequisites
●    Programs and HACCP program
●    Review of Good Manufacturing Practices (GMPs)
 

 Advanced HACCP

●   Understanding laws
●   Identifying perquisite programs
●   HACCP plan development and reassessment

 Fundamentals of Auditing

●    Basic skills to perform self inspections
●    GMP definitions
●    Pest control
●    Personnel practices
●    Critical items
●    Cleaning programs
 

ServSafe® Food Manager Protection Seminar and Exam

Learn to prevent foodborne illness in one day and get your ServSafe
certificate. Our instructor will teach your food safety team (chefs, prep
workers, servers, managers, etc.) at your location.  Also offered in Spanish.

For more information, contact Vicki Bodrow.
ServSafe is a registered trademark of the National Restaurant
Association Educational Foundation, and used under license
by National Restaurant Association Solutions, LLC, a wholly
owned subsidiary of the National Restaurant Association.