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HACCP Training in Charlotte

HACCP Training

If specialized processes are your thing – Reduced Oxygen Packaging (ROP) – raw meats, sous vide, cook chill, curing /charcuterie – then you need to send your chef or designated HACCP (Hazard Analysis Critical Control Plan) writer to this session. Health department regulators are seeking out and deducting points on operations that are conducting specialized processes without an approved HACCP plan. Even if your practices are completely safe and scientifically sound, you NEED an approved HACCP plan. Dr. Benjamin Chapman, Food Safety Specialist from N.C. State University, will be available to ensure our operators have all the knowledge, tools and resources to create an approvable plan. Seating is limited, so register now for the Charlotte session. 

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At the North Carolina Restaurant & Lodging Association, we are tenacious advocates for your business. Your investment helps to underwrite our work on your behalf and provides you with: 

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