This seminar is valuable for all personnel who contribute to facility food safety plans, from entry level to experienced workers.
Agenda
Day 1
9:00 a.m.
Standards, Acts, Laws, and Customer/Facility Requirements
10:30 a.m.
Inspection, Auditing, and Root Cause Analysis
11:30 a.m.
Allergen Preventive Controls
2:15 p.m.
Microbiological Controls
3:45 p.m.
Developing and Organizing a Sanitation Program
6:00 p.m.
Adjourn
Day 2
9:00 a.m.
Developing and Organizing a Sanitation Program (continued)
10:45 a.m.
Chemical and Control for Product Protection
11:45 a.m.
Maintenance and Temporary Repairs
12:45 p.m.
Integrated Pest Management
3:45 p.m.
Evaluating Your GMPs
6:00 p.m.
Adjourn