BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//ChamberMaster//Event Calendar 2.0//EN
METHOD:PUBLISH
X-PUBLISHED-TTL:P3D
REFRESH-INTERVAL:P3D
CALSCALE:GREGORIAN
BEGIN:VEVENT
DTSTART:20260319T123000Z
DTEND:20260320T210000Z
X-MICROSOFT-CDO-ALLDAYEVENT:FALSE
SUMMARY:Food Safety – Manager HACCP (Hazard Analysis and Critical Control Point) – North
DESCRIPTION:About Course:\n\nParticipants will learn how to identify critical control points and define critical limits. In addition\, the HACCP training teaches participants how to identify hazards associated with raw materials\, develop process steps\, and assign controls.\n\nThese skills will allow participants to prevent and reduce the occurrences of food safety hazards within their manufacturing facilities.\n\nThis training is delivered on site or at NJMEP's training facility\, and is intended for all employees\, including HACCP team members\, management teams\, corporate executives\, or anyone whose job function will impact the facility HACCP Plan.\n\nHACCP is a system comprised of food safety\, food defense\, prerequisite programs\, and the seven principles of HACCP that are applied to a written food safety program.\n\nThis course provides participants with the knowledge to develop and write a food service or retail HACCP plan.
X-ALT-DESC;FMTTYPE=text/html:About Course:
\n\nParticipants will learn how to identify critical control points and define critical limits. In addition\, the HACCP training teaches participants how to identify hazards associated with raw materials\, develop process steps\, and assign controls.
\n\nThese skills will allow participants to prevent and reduce the occurrences of food safety hazards within their manufacturing facilities.
\n\nThis training is delivered on site or at NJMEP&rsquo\;s training facility\, and is intended for all employees\, including HACCP team members\, management teams\, corporate executives\, or anyone whose job function will impact the facility HACCP Plan.
\n\nHACCP is a system comprised of food safety\, food defense\, prerequisite programs\, and the seven principles of HACCP that are applied to a written food safety program.
\n\nThis course provides participants with the knowledge to develop and write a food service or retail HACCP plan.
\n
LOCATION:NJMEP North 2 Ridgedale Ave\, Suite 305\, Cedar Knolls\, NJ 07927 2 Ridgedale Ave Cedar Knolls\, NJ 07927 United States
UID:e.2857.2598
SEQUENCE:3
DTSTAMP:20260502T022724Z
URL:https://business.shccnj.org/events/details/food-safety-manager-haccp-hazard-analysis-and-critical-control-point-north-2598
END:VEVENT
END:VCALENDAR