Achieving and maintaining HAACP standards and practices is critical for any food producer or manufacturer. This three-day course provides instruction in the seven principles of HACCP, how they relate to prerequisite and organic certification programs, how to write HACCP Plans and implement HACCP in organic food environments.
WHO SHOULD ATTEND:
Organic and food safety professionals, communications professionals, organic certifiers, and inspectors are encouraged to attend.
WHEN:
Monday, September 19 – Wednesday, September 21, 8:30 a.m. - 5 p.m. each day.
WHERE:
All Things Organic & Natural Products Expo East, Baltimore Convention Center, Baltimore, MD. See map.
BENEFITS:
“HACCP for the Organic Professional" participants will receive three days of professional instruction; the NSF HACCP Manager Training Manual, which includes the Codex Alimentarius; and a Certificate of Completion at the end of the course. The cost per person is $1,000 for OTA members and $1,150 for non-members. Space is limited.
OTA is a membership-based business association for organic agriculture and products in North America. Its members include growers, shippers, processors, certifiers, farmers' associations, distributors, importers, exporters, consultants, retailers and others.
NSF International, an independent public health organization, certifies products and writes standards for food, water and consumer goods to minimize adverse health effects and protect the environment. Founded in 1944, NSF operates in more than 120 countries. NSF is a World Health Organization Collaborating Centre for Food and Water Safety and Indoor Environment. Additional NSF services include safety audits for the food and water industries, NSF Education and Training programs and organic certification provided by QAI (Quality Assurance International).
