HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) and PREVENTIVE CONTROLS SYSTEMS – Principles of Food Protection

The two-day workshop will begin with the Prerequisites Programs for food safety. The Prerequisites Programs will discuss the environmental conditions and basic operations that support food safety, including agriculture-based production, foodservice and distribution. The second day will continue with the preliminary steps to HACCP. The seven HACCP principles necessary to develop a HACCP plan as applicable to any food will then follow, combining discussions, lectures, and exercises. The University of Hawai`i Manoa will award certificates with seals from the International HACCP Alliance to those who attend all sessions and satisfactorily complete all requirements.

When: September 16-17, 2013
Where: King Kamehameha Kona Beach Hotel, 75-5660 Palani Road, Kaiula-Kona, HI 96740
Registration fee is $550 per person for the two-day workshop if received by September 3, 2013. After deadline, the registration fee will be $600 per person. The registration includes the cost of instruction, mid-morning and afternoon snacks for each day and all workshop materials. Lodging is not included.

For registration and information contact Dr. Aurora Saulo, aurora@hawaii.edu, 808 956 6564 or 808 956 8588.

Download the brochure (PDF 316KB)     Download the schedule (PDF 904KB)