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Session Detail

Child Nutrition Programs

Important Session Information:


The objective of HACCP is to design systems that will prevent occurrences of potential food safety   problems. Depending on the type of food operation, inherent risks are specifically identified in the production of foods or the preparation and serving of foods, and necessary steps are determined that will control the identified risks.  The HACCP system replaces end product testing with a preventive system for producing safe food that has universal application to any type of food operation.

Target Audience: School Nutrition Employees

Key Area: Operations

Professional Learning Topic Food Safety and HACCP 2630

3 hours

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Registration for this session has ended

Session ID:
Credits Available:
(3) Hours
Seats Available:
Contact Person:
Alicia Clinton
Nakkiisha Cleveland
Date Time Location
3/23/2023 9:00 AM - 12:00 PM Personnel & Certification Services Zoom03
Region 10 Education Service Center
Second Location
400 E. Spring Valley Rd.
904 Abrams Rd
Richardson, TX 75081-5101
Richardson, TX 75081
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