When:
January 22, 2018 all-day
2018-01-22T00:00:00-08:00
2018-01-23T00:00:00-08:00
Where:
Napa Valley College
Contact:
Valerie Bible
(707) 256-7250
HACCP TRAINING will provide training to write a HACCP plan for Food Service and Retail Businesses to be compliant with State and Federal regulatory requirements.  The 2-day training is offered on Monday, January 22 from 8 am to 5 pm and Tuesday, January 23 from 8 am to 5 pm.
 
The workshop is offered at Napa Valley College, and hosted by NVC in partnership with Superior Food Safety.  

It is designed for food service and retail food business owners, managers, chefs, sous chefs, servers, and employees, as HACCP training may be required for operations.
 
Attendees will understand how to implement a Hazard Analysis and Critical Control Point (HACCP) Plan and mitigate the risks associated with food safety incidents.
 
They will identify, assess, analyze and control potential hazards in a retail or food service operation and ensure safe food handling.  They will understand the food flows and learn to apply the HACCP process approach to identify hazards and managerial controls for each grouping.
 
The cost is $500 each (1-2 participants) and $460 each (3+ participants from same company).  The fee covers course materials, Certificate of Attendance, lunch both days and snack breaks.
 
The course is taught by Oscar Camacho, owner of Superior Food Safety and a registered FSPCA-Human Foods and HACCP Lead Instructor and Consultant.  Oscar is a GFCP-Gluten Free Certification Program Consultant and Trainer, SQF Consultant and Trainer, and a former SQF Auditor. 

He has a BS in Biology and an MS in Food Science and Engineering from the Universidad Politecnica de Valencia in Spain. He also holds a Certification in International Management and regularly continues studies in food safety, Enterprise Risk Management, and business administration.
 
The course is also taught by Jocelyn Lee, whose career spans over 25 years in the food industry in restaurants, rail-transport supplier of food service serving as Executive Chef, Owner, President and Professional Food Safety Manager.  
 
For technical questions or course content contact Oscar Camacho, President, Superior Food Safety, Inc.; oscarcamacho@superiorfoodsafety.com.
 
For questions regarding registration, contact Valerie Bible at (707) 256-7250.