HACCP in a Real World Environment

Instructor: John Miller
Product ID: 701173
  • Duration: 60 Min

recorded version

1x Person - Unlimited viewing for 6 Months
(For multiple locations contact Customer Care)
Recorded Link and Ref. material will be available in My CO Section

Training CD

One CD is for usage in one location only.
(For multiple locations contact Customer Care)
CD and Ref. material will be shipped within 15 business days

Customer Care

Fax: +1-650-565-8542


Read Frequently Asked Questions

This HACCP training will explain the FSIS regulations and policies program requirements.

Since the passing of the Pre-HACCP Initiative by FSIS in July 1997, Meat & Poultry processors throughout the United States as well as those in foreign countries that export products to the United States have been faced with changing interpretations of the FSIS regulations and policies. This presentation will attempt to explain the program requirements.

Areas Covered in the seminar::

  • Seven Principles of HACCP.
  • Explanation of the Principles.
  • Program requirements/meeting expectations.
  • FSIS Oversight.

Who will benefit:

  • Meat & Poultry Processors. All types of Food processors
  • Regulators of the Food Industries
  • Food technologists
  • Food Processors
  • Quality assurance directors
  • Food Industry Professionals
  • Producers

Instructor Profile:

John Miller, is a partner and Vice President of HACCP Consulting Group, a Consulting Firm that assists Food Processors is developing and improving Food Safety Programs as well as assisting and training industry and government personnel in HACCP, SSOP ect, both Domestic and International.

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