Join us for a training session accredited by the International HACCP alliance and tailored specifically for Wisconsin Food Processors & Manufacturers. This session covers the seven principles of Hazard Analysis and Critical Control Points (HACCP) and equips participants with the knowledge and skills necessary to develop effective HACCP plans and play a vital role in enhancing food safety within their organizations.
Learning Objectives
- Gain a thorough understanding of the seven principles of HACCP and their application in manufacturing settings.
- Learn how to conduct hazard analysis and identify critical control points within the production process.
- Acquire practical skills in developing and implementing HACCP plans tailored to specific manufacturing environments.
- Understand the importance of monitoring, verification, and documentation in ensuring the effectiveness of HACCP systems.
- Explore strategies for active participation within the food safety team and contribute to a culture of continuous improvement.
Featured Speaker
Peg Dorn, WMEP Food Safety Consultant
Peg brings over 20 years of experience in the food industry as a Quality Systems Manager, with expertise in auditing, SOP development, and regulatory compliance. She also spent two years as a third-party auditor with NSF International and now helps manufacturers with training, auditing, and implementation of quality and food safety standards.