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Child Nutrition: HACCP Food Safety
Writing, Updating, and Revising A HACCP-Based Food Safety Plan For Schools Workshop - Professional Standards 2600




Hazard Analysis Critical Control Points (HACCP) is an internationally recognized method of identifying and managing food safety-related risk and, when central to an active food safety program, can provide your customers, the public, and regulatory agencies assurance that a food safety program is well managed. HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product.         

Important Session Information:


Registration will close on October 23rd. The Institute of Child Nutrition is very excited to have you join us for the Writing, Revising, and Updating a HACCP-Based Food Safety Plan for Schools Workshop! To get the most out of this workshop, we ask that you bring your current HACCP food safety plan if you have one, your menus, and any supporting documents. If possible, please bring a laptop so you can work on your food safety plan.
Registration for this session has ended

Session ID:
546401
Credits Available:
(20) Professional Standards-CN
 
Fee:
$0.00
Contact Person:
Julie Smith
Audience:
Child Nutrition Administrators, Child Nutrition Staff
 
Date Time Location
11/7/2023 8:00 AM - 5:00 PM Region 6 ESC
11/8/2023 8:00 AM - 5:00 PM Region 6 ESC
11/9/2023 8:00 AM - 1:00 PM Region 6 ESC



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