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.
- April 27 - 28, 2020 - CANCELED DUE TO NOVEL CORONAVIRUS
- ONLINE - June 22, 23, 29 and 30, 2020 from 12-4 p.m. (Online via Zoom)
- ONLINE - August 11-13, 2020 (Online via Zoom)
- ONLINE - October 13 - 15, 2020 (Online via Zoom)
- ONLINE - February 2-4, 2021 (Online via Zoom)
Tentative Online Schedule
11 a.m. - 4:30 p.m. each day
Enrollment is limited. Register now!
Registration for HACCP is open.
Registration closes at 11:59 p.m. on January 24, 2021.
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 ANR Event Services at 517-353-3175 or email@example.com.