Food Safety Programs

Hazard Analysis Critical Control Points (HACCP)

HACCP is a process of identifying points of risk in food production and putting safety measures in place to prevent them. By carefully monitoring each step in the process, food hazards are less likely to occur.

UMass Extension Nutrition Education Program offers two-day HACCP seminars designed for:

• quality assurance managers.
• food processing managers.
• food warehouse associates.
• distribution center personnel.
• grocery store managers.
• foodservice managers and personnel.
• purchasing agents.
• others involved in food handling and food production systems.

At the seminars, participants:

• Learn how to identify and prevent or control potential biological, chemical, and physical food safety hazards. HACCP can be applied at all stages of food preparation, production, packaging, and distribution.
• Apply this information in HACCP exercises and practice plans.
• Receive a manual with work sheets, checklists, flow charts, and decision tables, that will help them apply HACCP in their own facilities.
• Receive a certificate of completion from University of Massachusetts Amherst.

Training Fee

$250.00 per person.

Duration of the Training

Two days (typically from 9:00 AM to 4:00 PM per day).

Class Schedule

Check back for upcoming classes

Onsite group training is available upon request