HACCP Certificate Training
The course covers developing a HACCP team; prerequisite programs; identification of biological, chemical and physical hazards; conducting a hazard analysis; identifying critical control points; determining critical limits; monitoring procedures and corrective actions; validation and verification procedures; and record keeping. Additional topics, such as recall strategies, are discussed.
The trainings are accredited through the International HACCP Alliance, and individuals who complete the training receive a certificate. The training includes meat training, and Juice HACCP certification for those in need of Juice HACCP training. A team of specialists from Michigan State University co-teach the hands-on course.
- ONLINE - January 25-27, 2022 (Online via Zoom)
- ONLINE - March 22-24, 2022 (Online via Zoom)
- IN-PERSON - June 7-8, 2022 (East Lansing, MI)
- ONLINE - September 20-22, 2022 (Online via Zoom)
For the in-person course, there is a registration fee of $450 per person which includes resource material handouts, all workshop supplies, lunches and refreshments for both days.
Tentative Online Schedule
11 a.m. - 5 p.m. each day
Tentative In-Person Schedule
8 a.m. - 5 p.m. each day
Enrollment is limited. Register now!
Michigan State University is committed to providing equal opportunity for participation in all programs, services and activities. Accommodations for persons with disabilities may be requested by contacting the event contact two weeks prior to the start of the event. Requests received after this date will be honored whenever possible.
For more information contact Shelby Warner at 517-884-7076, or firstname.lastname@example.org.