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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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