Risk Analysis and HACCP

Duration: 60 Minutes
This webinar will discuss the use of microbiological risk assessment in the development HACCP programs for food production. It will look at how to assess risk, implement critical control points in the production process and provide insight into how the risks can be managed.The webinar will also address the importance of the team approach to HACCP implementation.
HACCP Program
Instructor: Michael Brodsky
Product ID: 500258

Why Should you Attend:
Food production can be a high risk activity from a microbiological food safety perspective. Learn what actions you should take to help minimize and manage the risk.

Objectives of the Presentation:
  • HACCP Principles
  • Critical Control Points
  • Risk Assessments to develop CCPs
  • Implementing a HACCP program
  • Risk Management
Who can Benefit:
  • Food production Managers/Supervisors
  • Engineers
  • Sanitation Managers/Supervisors
  • Food plant Microbiologists
  • QA/QC personnel
$300
Recorded Session for one participant
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  $450.00 Training CD
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  $550.00 Training USB Flash Drive
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Live Session - How it works
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  • The webinar joining link, username and password for joining the webinar will be updated on your OCP Account 24 hours prior to the webinar
  • Presentation handouts in Downloadable PDF format will be updated on your OCP Account 24 hours prior to the live session
  • Login to the audio conference on the scheduled date and time
  • Get answers to your queries through interactive Q&A sessions via chat at the end of the session
  • Download the Certificate of Attendance and Purchase Invoice from your OCP Account 24 hours after the completion of the session
  • Please let us know your thoughts and views at the end of the webinar, your valuable feedback will help us improve
Recorded Session - How it works
  • Login to onlinecompliancepanel with your registered username and password https://www.onlinecompliancepanel.com/login
  • Upon purchase of the recorded session a link will be updated on your OCP Account within 24 hours
  • Please click on the link to access the Recorded Session
  • Presentation handouts in downloadable PDF format will be updated on your OCP Account within 24 hours of the purchase of the product
  • Download the Certificate of Attendance and Purchase Invoice from your OCP Account after 48 hours of the product Purchase
  • Please share your valuable Feedback at the end of the session
Instructor Profile:
Michael Brodsky has been an Environmental Microbiologist for more than 41 years. He is a Past President of the Ontario Food Protection Association and AOAC International. He serves as Chair for the AOAC Expert Review Committee for Microbiology, as a scientific reviewer in Microbiology for the AOAC OMA and the AOAC Research Institute, as a reviewer for Standard Method for the Examination of Water and as a chapter editor on QA for the Compendium of Methods in Microbiology. He is also a lead auditor/assessor in microbiology for the Canadian Association for Laboratory Accreditation (CALA) and is a member of the Board of Directors.
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