Retail And Food Service HACCP Workshop - April 27 & 28, 2017

APRIL 27 & 28, 2017 

2 Day Course | 8:00am to 5:00pm 

Register HERE

COURSE LOCATION 

Napa Valley College 2277 Napa-Vallejo Hwy Building 3000 - Room 3004 

Napa, CA 94558 

HOTEL INFORMATION 

Hotel Hampton Inn 

Spring Hill Suites Napa Valley

Phone: 707-253-1900

REGISTRATION PRICING

1-2 Attendees - $550

3 + Attendees - $500

INCLUDES

Morning and afternoon snack breaks, Lunches, Course Materials and Certificate of Attendance.

PARKING – Free parking

COURSE CONTENT OUTLINE

• Section 1. HACCP Overview
• Section 2. History of HACCP and HACCP at Retail
• Section 3. Benefits of HACCP
• Section 4. HACCP at Retail and Its Relationship to Quality and Safety Programs
• Section 5. Responsibilities: Management, Quality Assurance, Operations, regulatory Agencies
• Section 6. Hazards. Biological, Chemical, and Physical
• Section 7. Pre-Requisite Programs
• Section 8. Implementing the HACCP Plan (12 Steps)
• Section 9. HACCP Group Exercises
• Section 10. Group Presentation
• Section 10. Q&A Session

OBJECTIVES

• Create a Knowledge base for the successful and effective implementation of HACCP Plan to mitigate the risks associated with food safety scares
• Provide understanding on how to identify, assess, analyze and control potential hazards in your retail or food service operation to ensure safe food handling
• Gain thorough understanding of the food flows in your establishment to apply the HACCP process approach to identify the associated hazards and managerial controls on each grouping
• Comply with State and Federal regulatory requirements

WHO SHOULD ATTEND

Owners, Managers, Chefs, Sous Chefs, servers, and employees of Food Service and Retail business, especially very small, small and medium sized according to the following non-inclusive list:

• Restaurants (Chains, international specialties, fast food, full service, independent operations, road-side stands, schools)
• Bed and Breakfast operations
• Hotels
• Bakeries
• Community Fund Raisers
• Convenience Stores
• Fairs
• Food Banks
• Grocery Stores with specialized Departments (deli, in-store prepared foods, produce, meat and sea food)
• Cafeterias
• Church Kitchens
• Commissaries
• Health Care Facilities
• Food Truck Owners
• Markets
• Meal services for home-bound persons
• Mobile food trucks
• Penal Institutions
• Snack bars
• Temporary outdoor events
• Vending machines
• Back-country guided trips for groups
• Camps – recreational, children, etc.
• Casinos, bares, and taverns
• Child and adult day care

For technical questions or those regarding course content or certifications, contact:

Oscar Camacho, President - Superior Food Safety Inc.

1370 Trancas Street, Suite 182, Napa, CA 94558

oscarcamacho@superiorfoodsafety.com

707-337-5727

For questions regarding registration, directions, payment etc., contact:

Valerie Bible, Administration SBDC

2277 Napa-Vallejo Hwy, BLDG 3000 - Room 3004 Napa, CA 94558

vbible@napavalley.edu

707-256-7250