HACCP in a Real World Environment
Instructor:
John Miller
Product ID: 701173
- Duration: 60 Min
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
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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