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