Food Safety Quality
PJRFSI has partnered with PCR Corporation, the Licensed Training Center, to deliver the virtual training courses to you.
International HACCP Alliance Training – (Register Now!)
(January 26-27, 2021)
A training course designed to review the philosophy and principles of the Hazard Analysis and Critical Control Point System and to discuss how to implement HACCP in food plants. The training curriculum is based on the information presented in the 1998 National Advisory Committee on Microbiological Criteria For Foods (NACMCF) HACCP document and subsequent revisions as approved. The HACCP training program is consistent with the intent and scope of the USDA, FSIS Pathogen Reduction HACCP regulation. The purpose of this course is to train technical and quality staff from sites who need to be able to establish and implement a Hazard Analysis and Critical Control Point (HACCP) system. (More Information)
The success of implementing and maintaining a food safety & quality program depends on having a positive food safety culture. An organization with a strong food safety culture demonstrates to its employees and customers that making safe food is an important commitment. Food safety must be treated as a way of doing business and not just something that is discussed at a weekly meeting. What is Food Safety Culture? (More Information)