Retail and Food Service HACCP Workshop

Objectives:

• Create a Knowledge base for the successful and effective implementation of the HACCP Plan to mitigate the risks associated with food safety scares
• Provide understanding on how to identify, assess, analyze and control potential hazards in your retail or foodservice operation to ensure safe food handling
• Gain a thorough understanding of the food flows in your establishment to apply the HACCP process approach to identify the associated hazards and managerial controls on each grouping
• Comply with State and Federal regulatory requirements

Who Should Attend

Owners, Managers, Chefs, Sous Chefs, servers, and employees of Food Service and Retail business, especially very small, small and medium-sized according to the following non-inclusive list:

• Restaurants (Chains, international specialties, fast food, full service, independent operations, road-side stands, schools)
• Bed and Breakfast operations
• Hotels
• Bakeries
• Community Fund Raisers
• Convenience Stores
• Fairs
• Food Banks
• Grocery Stores with specialized Departments (deli, in-store prepared foods, produce, meat and sea food)
• Cafeterias
• Church Kitchens

• Commissaries
• Health Care Facilities
• Food Truck Owners
• Markets
• Meal services for home-bound persons
• Mobile food trucks
• Penal Institutions
• Snack bars
• Temporary outdoor events
• Vending machines
• Back-country guided trips for groups
• Camps – recreational, children, etc.
• Casinos, bares, and taverns
• Child and adult day care