Course Description: This course is designed to allow participants an opportunity to explore the various ways that risk based inspections can be applied in retail and food service establishments. Topics will include the process approach to HACCP, applications of HACCP principles in routine inspection work, and assessing active managerial control of risk factors by operators through a HACCP system or other established food safety system. While the process approach is new to many regulators, it is better designed for use in retail and food service settings than traditional HACCP approaches because it eliminates lengthy flow charting and hazard analysis for every type of food product.

Please sign up online or fax completed form to: 

Sheryl Baldwin at Fax (530) 676-0515