Limited Seating! HACCP Training in Raleigh and Charlotte
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 Raleigh or Charlotte sessions.