58 2014 - Risk Analysis and HACCP

Instructor: Michael Brodsky
Description:
This webinar will discuss the use of microbiological risk assessment in the development HACCP programs for food production. It will look at how to assess risk, implement critical control points in the production process and provide insight into how the risks can be managed.The webinar will also address the importance of the team approach to HACCP implementation.
Why Should you Attend:
Food production can be a high risk activity from a microbiological food safety perspective. Learn what actions you should take to help minimize and manage the risk.
Objectives of the Presentation:
HACCP Principles
Critical Control Points
Risk Assessments to develop CCPs
Implementing a HACCP program
Risk Management
Who can Benefit:
Food production Managers/Supervisors
Engineers
Sanitation Managers/Supervisors
Food plant Microbiologists
QA/QC personnel
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