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Introduction to Hazard Analysis and Critical Control Points (HACCP) Principles Workshop

food safety

HACCP is a practical way of controlling product and process quality on a daily basis. It has been mandatory in the seafood industry for over 20 years, and has now expanded throughout the food industry. ¬†With HACCP, food safety is addressed through the analysis and control of hazards — from raw material production, procurement and handling, to manufacturing, distribution, and consumption of the finished product.

ITAC is hosting a half-day workshop to provide a basic understanding of HACCP programs and principles: what it is; why it was developed; how to identify hazards and critical control points; and how to monitor and control them for your company.

Participants will understand the five preliminary steps necessary to develop a HACCP plan, and will also learn about the seven HACCP principles and how they apply to:

  1. Conducting a hazard analysis;
  2. Determining the critical control points;
  3. Establishing critical limits;
  4. Creating monitoring procedures;
  5. Establishing correction actions;
  6. Instituting verification procedures; and
  7. Establishing record-keeping and documentation procedures.


A HACCP plan, once implemented, often results in:

  • More dependable, repetitive processes that help you improve quality, thereby reducing rework and customer complaints
  • Reduced costs/increased profitability
  • The ability to remain or become more competitive in the marketplace
  • Training materials that you can use right away


Date: Thursday, October 12, 2017

Time: 9AM to 12:30PM

Location: Entrepreneur Space, 36-46 37th St., Long Island City, NY 11101-1606

Fees: $75 per attendee, $25 discount for Entrepreneur Space members

To Register: Email ITAC at  




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