Description
Training in Hazard Analysis Critical Control Point (HACCP) principles is required for juice processors by the U.S. Food and Drug Administration; however, others may be expected to regularly receive training in HACCP principles as part of third-party audit schemes, buyer requirements, or other food business requirements. General HACCP courses, like this one, teach the principles of HACCP and allow food producers to develop HACCP plans specific for each food product they handle or process.
This course will be offered live but virtual over Zoom from 1:00pm-5:00pm for four consecutive days. Registrants will receive the Zoom link the week of the training. Attendance for the lectures and participation in the breakout activities are both required to receive the certificate. No refunds will be offered for those who do not attend and participate fully without an approved reason.
Outline
Introduction to the course
HACCP overview
Prerequisite programs
Hazards
Hazard analysis
CCPs, CLs, and validation
Monitoring and documentation
Corrective actions
Verification
Recordkeeping
Notes
Registration Deadline: August 11, 2025
Cost: $250
Payment Methods: Credit Cards Only
If you have any questions about this program, please contact Alexis Hamilton at ahamilton@vt.edu.
If you need any assistance with registration, please contact our helpline at vceprograms@mail.ext.vt.edu.