In partnership with Superior Food Safety, Napa Valley College is hosting this timely and important workshop.
Participants in this two-day course will:
•Develop their knowledge for the successful and effective implementation of a Hazard Analysis and Critical Control Point (HACCP) Plan in order to mitigate the risks associated with food safety incidents
•Gain an understanding of how to identify, assess, analyze and control potential hazards in their retail or food service operation ensuring safe food handling
•Gain a thorough understanding of the food flows in an establishment and learn to apply the HACCP process approach to identify the associated hazards and managerial controls for each grouping
•Become compliant with State and Federal regulatory requirements
Course Fee Includes:
•Course Materials
•Certificate of Attendance
•Lunch both days and morning/afternoon snack breaks.
Who Should Attend?
Owners, managers, chefs, sous chefs, servers, and employees of food service and retail businesses of all sizes may require it for their operations.
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