Napa Sonoma SBDCSanta Rosa and Napa, California

ETP: Retail and Food Safety Service HACCP Workshop - 2 Day Course #74229

ETP: Retail and Food Safety Service HACCP Workshop - 2 Day Course #74229

Monday, July 23, 2018 8:00pm to Tuesday, July 24, 2018 5:00pm

In partnership with Superior Food Safety, Napa Valley College is hosting this timely and important workshop.

Starting on Monday, July 23rd and ending on Tuesday, July 24th, participants in this two-day course will:
Develop their knowledge for the successful and effective implementation of a Hazard Analysis and Critical Control Point 
(HACCP) Plan in order to mitigate the risks associated with food safety incidents
Gain an understanding of how to identify, assess, analyze and control potential hazards in their retail or food service operation ensuring safe food handling
Gain a thorough understanding of the food flows in an establishment and learn to apply the HACCP process approach to identify the associated hazards and managerial controls for each grouping
Become compliant with State and Federal regulatory requirements

Course Fee Includes:
Course Materials
Certificate of Attendance
Lunch both days and morning/afternoon snack breaks.

Who Should Attend?
Owners, managers, chefs, sous chefs, servers, and employees of food service and retail businesses of all sizes may require it for their operations. We have attendees from the North Bay — Napa, Sonoma, Marin, Solano, San Francisco and beyond. Here are just some of the businesses who will benefit from HACCP planning:

Hotels, Inns, and Bed and Breakfast operations
Restaurants, Bakeries, Snack bars, and Food Truck Owners
Casinos, Bars, and Taverns
Community Fund Raisers, Food Banks, Church Kitchens, Commissaries, Health Care Facilities, School Cafeterias
Convenience Stores, Markets, Grocery Stores with specialized Departments (deli, in-store prepared foods, produce)
Meal services for home-bound persons,
Child and Adult Day Care facilities, Penal Institutions
Temporary outdoor events, Tour Operators (e.g Back-country guided trips for groups), Recreational Camps
Vending Machine Operators

HACCP Course Content Outline
Section 1 – HACCP Overview
Section 2 – History of HACCP and HACCP at Retail
Section 3 – Benefits of HACCP
Section 4 – HACCP at Retail and Its Relationship to Quality and Safety Programs
Section 5 – Responsibilities: Management, Quality Assurance, Operations, regulatory Agencies
Section 6 – Hazards. Biological, Chemical, and Physical
Section 7 – Pre-Requisite Programs
Section 8 – Implementing the HACCP Plan (12 Steps)
Section 9 – HACCP Group Exercises
Section 10 – Group Presentation
Q&A Session

Valerie Bible
(707) 256-7250
Napa Valley College
2277 Napa-Vallejo Hwy BLDG 3000, RM 3004

Apply Now

It all starts here. Complete the application and submit your request. A member of the SBDC will follow up with you and help you achieve your small business goals -- at no cost to you.
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Funded in part through a cooperative agreement with the U.S. Small Business Administration. All opinions, conclusions or recommendations expressed are those of the author(s) and do not necessarily reflect the views of the SBA or HSU Sponsored Programs Foundation.