Understanding Hazards in Food Service: Developing a Hazard Analysis and Critical Control Points Plan [2925]
Date: Thursday, March 9, 2017
Time: 2:30 PM - 3:30 PM
Location: Greater Columbus Convention Center
Room: Eisenman

   Matt Schenk, Chef Instructor, Columbus Culinary Institute at Bradford Schools Inc.
   Marcia Ginsberg, Chef Instructor, Columbus Culinary Institute at Bradford Schools Inc.
   Rob Acquista, Program Supervisor, Columbus Public Health
   Scott Whittaker, Supervisor, Food Protection Program, City of Columbus, Public Health Dept., Div. of Env. Health

Track: Food Safety
Secondary Track: Risk Assessment
Session Type: Educational Session
Skill Level: Intermediate


Hazard analysis and critical control points (HACCP) is a systematice preventive approach to food safety from biological, chemical and physical hazards in production process that cause the finished product to be unsafe. Learn to design measures to reduce risks to a safe level. Teach employees how to work safely with food following processes and procedures. Learn to eliminate risk from hazards to keep both employees and the general public safe when working with or eating food.  

Learning Objectives:
Explain how to develop a HACCP plan including standard operating procedures, controls and corrective actions
Describe how to monitor recordkeeping data, frequency and procedure
Define roles and responsibilities
Tell managers and staff how to demonstrate knowledge of the plan and successfully interact with inspectors

CEU Hours:  
  IACET: 0.1
  Sanitarian: 1
  BWC Discount Programs: 1

File & Handouts:
File 1

Search sessions by day, speaker, keyword, session type, or display all sessions.

Return to Session Search