This course covers the basics of developing a Hazard Analysis and Critical Control Point (HACCP) Plan for dairy processors. HACCP concepts will be practiced during breakout sessions where participants will prepare a HACCP Plan. Processors producing similar types of dairy foods will be grouped together for the breakout sessions.

This program meets the requirements of the NCIMS HACCP Core Curriculum, developed and supported by the NCIMS HACCP Implementation Committee. Requirements for Preventive Controls Food Safety Plans as required by the Food Safety Modernization Act will be discussed.