Are you struggling to write or even understand the HACCP for your food business?
This hands on workshop covers the food safety concepts needed for you to write your Hazard Analysis Critical Control Point (HACCP) Plan, a crucial part of the Food Vending Applications. Topics covered include:
- Potentially Hazardous Food items on your menu
- Understanding & identifying the Critical Control Points (CCPs)
- Creating systems to monitor & correct the actions that threaten food safety
- Ideas for record keeping systems,
- & much more!
641 S Street NW
Washington, DC 20001
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