Quality Management Program/Hazard Analysis Critical Control Point Refresher Workshop

There are no sections available for this course. Some courses are based on public/industry interest.Please fill out our course communication form to express interest in this course which will help us in organizing future sections.

Certificate Awarded

Certificate of Participation


Previous training in QMP/HACCP

Course Description

This workshop is designed to provide participants of the seafood industry with a refresher on the QMP/ HACCP food safety system. This workshop is designed to review the key concepts of the QMP/HACCP system and it examines how their organization manages the food safety system in their facility.

Course Outline

1.0 Introduction
2.0 QMP/HACCP Food Safety System
3.0 GMP (Good Manufacturing Practices)
4.0 Managements Roles and Responsibilities
5.0 Background Product and Process Information
6.0 Prerequisite Program
7.0 RAP (Regulatory Action Point) Plan
8.0 HACCP (Hazard Analysis Critical Control Point)
9.0 Verification and Maintenance

ATTENTION: Your acceptance notification will be E-mailed to the E-mail account you provide during the registration process. Please remember to check your Junk E-mail folder for any communications that may have been filtered to that location.

Minimum class sizes are required to deliver courses, should these minimums not be achieved classes could be postponed or rescheduled.