This course identifies and enables all school staff to identify and utilize the seven principles of HACCP. Attendees will gain an understanding of district warehouse advantages, receiving and storing properly, inventory calendar, warehouse staff and distribution, HACCP overview and developing HACCP plans. No Prerequisite.

Course Essential Elements:
A. District warehouse advantages
B. Receiving and storing properly
C. Inventory calendar
D. Equipment for handling frozen foods
E. Walk-in freezer/refrigerator
F. Warehouse staff and distribution
G. HACCP overview
H. Developing HACCP plans

SNC205 Implementation of HACCP (Hazard Analysis Critical Control Points Principles)

Presenter: TASBO Presenter
CE 6 CPE 7
About TASBO Recorded Courses: Presentation materials will be located in your online learning via your TASBO account. No prerequisites required to register.