Description

This course will teach participants how to develop and document a food safety management program based on the principles of Hazard Analysis and Critical Control Point (HACCP) systems applied to produce packinghouses. An exam will be administered at the end of the course which must be passed with a score of 75% or higher to receive a certificate.

This course will be offered live but virtual over Zoom from 1:00pm-5:00pm for four consecutive days. Registrants will receive the Zoom link the week of the training. Attendance for the lectures and participation in the breakout activities are both required to receive the certificate. No refunds will be offered for those who do not attend and participate fully without an approved reason (hosted by Virginia Tech).

Date & Time

• December 15-18, 2025
• Daily, 1:00pm to 5:00pm EST

Outline

• Introduction to food safety and the HACCP system
• Food safety hazards
• Prerequisites to HACCP
• Hazard Analysis
• Identification of Critical Control Points
• Establishment of Critical Limits
• Critical Control Point Monitoring
• Corrective Actions
• Verification
• Recordkeeping Procedures
• How HACCP relates to the Food Safety Modernization Act
• HACCP exam
• Notes

Registration Deadline: December 13, 2025.

Cost: $250

Refund Policy: Refunds are not available with this program

If you have any questions about the program, email Alexis Hamilton at ahamilton@vt.edu.

If you need any assistance with registration, please contact our helpline at vceprograms@mail.ext.vt.edu.

If you are a person with a disability and desire any assistive devices, services or other accommodations to participate in this activity, please email Alexis Hamilton to discuss accommodations 5 days prior to the event.  *TDD number is 800-828-1120.