| Understanding Hazards in Food Service: Developing a Hazard Analysis and Critical Control Points Plan [2925] | ||||||||||||
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Date: Thursday, March 9, 2017 Time: 2:30 PM - 3:30 PM Location: Greater Columbus Convention Center Room: Eisenman Speakers: 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 Description: 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
File & Handouts: File 1 |
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