HACCP, Sanitation and Auditing Workshop


-Impact of Food Safety on the Industry- Introduction to Food Microbiology - Pre-Requisite Sanitation Programs: GMPs and SSOPs - The 7 Principles of HACCP - Chemical, Biological and Physical Hazards - The Development and Implementation of a HACCP Plan - Labeling and Allergens - Minnesota State Inspection Program - Food Defense Plans - Additional Resources for Meat and Food Processors

AURI

Ryan Cox (ryancox@umn.edu) & Carissa Nath (cnath@auri.org) http://www.auri.org/assets/2016/01/HACCP_Flyer_-2016.pdf