NJSERV

Location

NJDOH - Online

Contact Information

Virginia Wheatley
Virginia.Wheatley@doh.nj.gov

Public Health Core Competency Domain Information

Could Not Calculate Core Comps

Credits and Continuing Education Units

Public Health CE #13132: 1.00 hour(s)

Description

REGISTRATION NOTE: At this time, registration is limited to NJDHSS employees. Please contact NJLMN for additional information.

Note: PHCEs are approved through 2014.

The link to FDA-ORAU is: https://orauportal.fda.gov/stc/ORA/psciis.dll?linkid=190163&mainmenu=ORA&top_frame=1

Agenda / Additional Information

Hazard Analysis and Critical Control Point (HACCP) is a food safety management system designed for use in all segments of the food industry. This course provides an introduction to HACCP and is the first in the three-part Basics of HACCP series. Basics of HACCP is intended for individuals involved with the control of food safety at any point in the food industry. There are no prerequisites.

Presenters

FDA

Target Audience(s)

Registered Environmental Health Specialist(NJ Licensed)

Basics of HACCP: Overview of HACCP