- DAIRY PRODUCTS
- WEB EXCLUSIVES
- BUYERS GUIDE
IDFA's Dairy Hazard Analysis and Critical Control Points (HACCP) Course will use team exercises and extensive reference materials including dairy and juice models. Industry and safety experts will provide comprehensive instruction on the development of HACCP food safety programs within all dairy and juice operations and explain how the Food Safety Modernization Act (FSMA) may impact your plant operations. The course is designed to meet the training requirements established for Grade “A” dairy plants as well as the Food and Drug Administration's Juice HACCP regulation.
Who Should Participate
The course is targeted to dairy and juice processing plant staff as well as their corporate counterparts involved with the development, implementation, maintenance and support of HACCP systems including quality assurance, production, sanitation, engineering/maintenance, receiving, distribution and marketing/sales personnel, including supervisors and managers.